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of the 
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66 


Thoroughly Reliable 


THE BEST RESULTS ARE OBTAINED BY USING 


Baker s 
Chocolate 


(Blue Wrapper, Yellow Label) 





IN MAKING CAKES, PIES, PUDDINGS, 
FROSTING, ICE CREAM, SAUCES, 
FUDGES, HOT AND COLD DRINKS 


For more than 130 years this choco- 
late has been the standard for purity, 
delicacy of flavor and uniform quality. 


53 Highest Awards in Europe and America 


The trade-mark, ‘‘La Belle Chocolatiere,” 
on every genuine package. A beautifully 
illustrated booklet of new recipes for 
Home Made Candies and Dainty Dishes 
sent FREE. Drop a Postal to 





AT. OFF, 


Walter Baker & Co. Ltd. 


Established 1780 DORCHESTER, MASS. 


REG. U.S. 





Shredded Wheat 
Dishes 


A dainty, wholesome, appetizing meal can be 
prepared with Shredded Wheat Biscuit “in a jiffy.” 
It is ready-cooked and ready-to-serve. You can do 
things with it that are not possible with any other 
“breakfast food.” It is the only cereal food made in 
Biscuit form. It is delicious when combined with 
berries, sliced bananas, baked apples, stewed prunes 
or other fresh or preserved fruits. 





For breakfast, heat the Biscuit in the oven to restore 
crispness. Pour over it hot milk, adding a little cream 
and a dash of salt. Triscuit, the Shredded Wheat Wafer, 
is eaten as a toast for luncheon or any other meal with 
butter, cheese or marmalades. Our new Book, “Shredded 
Wheat Dishes,” is sent free for the asking. 


SEE SHREDDED WHEAT RECIPES IN THIS BOOK 


White Roller Mills 


“None Better’ 


Daily Capacity: 125 Bbls. Flour 
Cy 


Brands: 
WHITE ROSE 


Plain or Self-Rising 


J. F. WHITE COMPANY 
Wholesale Grocers and Millers 
OXFORD, N. C. 


Two HUNDRED 
TESTED RECIPES 


Compiled by 
THE LITERATURE AND LIBRARY 


EXTENSION DEPARTMENT 
of 


THE OxFORD WomMaN’s CLUB 
OxForD, N. C, 


1920 


‘‘Go, little book, and wish to all, 
Flowers in the garden, meat, in the hall.”’ 
— Stephenson. 


Foreword 


HIS little book is intended merely 
a) as a supplement to the knowledge 

already possessed by the average 
housewife. The recipes herein offered are 
all tested ones, given by the best house- 
keepers of a community famous for its 
bounteous and hospitably spread boards. 


The compilers most heartily recom- 
mend every one of the two hundred 
recipes, and believe that in time they 
will occupy first place among the cook 
books on the pantry shelf. 


TY th OF 


CHAPTER PAGE 
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[lly GeYC UIST S oS a SORE anual Var Zar ant bop 25 
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Rime Call ISN GS tr we ne er eC coe cong tie Sy 30 
perleeerr AACS ets: (kc Ma mcipmtane eee eas EON Gv Yy sue Gm ee 36 
PEG ESSERE S 0 iy Seti areas Seal sees PRT oa eae 43 
Eye Ebadi ea SLi yiner Meir So lcCkiee wis ss aor eteiay atts. ele ceed CO 54 
| GAGE TO a 0 ees SaPeg Ry ee RE oh SB eGE 61 
ee COM a yee Mec R Ci arin See eG alts 76 
Doles Hose anda norco tence: vale mer rain 80 
DOL a Rick eesaricie A COSs ..1\. .% son een vei ch Se Ce 82 
Pre Lea eOis CCUG IE Mimo s i ."s > ehteene beeen ees 87 
SCUNUE. Sogn IGTGRD IS ae PORE Ore eR. ce rer Fi oe oe a go 





Two Hundred Tested Recipes 


diy 


BREAD 


“Here is bread which strengthens man’s heart, 
and is, therefore, called the staff of life.”— 
Matthew H enry. 


BATTER BREAD. 


One pint good corn meal, 1 pint sweet milk, 1 pint 
boiling water, 2 eggs beaten together, 1 teaspoonful bak- 
ing powder, I teaspoonful shortening. Scald meal with 
boiling water, add eggs, then sweet milk and baking 
powder, then melted butter. Cook in baking dish for 


about 45 minutes. 
MR Sw) OHNG RIAL: 


FRENCH ROLLS. 


One quart of flour, 1 teaspoonful of salt, 2 eggs, 1 
large tablespoonful of lards.2 tablespoonfuls of yeast. 
Work and knead well at night, and in the morning 
work well again, make into rolls, put into oven to 
take second rise, and when risen, bake them. 


MRS. J. D. BROOKS. 
9 


ENOX GELATINE comes in two packages—PLAIN and ACIDU- 
LATED (Lemon Flavor). 


RISEN MUFFINS. 


One quart of flour, 3 eggs, % cake of Fleischman’s 
yeast, I teaspoon of salt, 2 teaspoons of sugar, I cup of 
milk, 1 small Irish potato, I tablespoon of butter, 1 table- 
spoon of lard. Boil milk and set aside to cool. Whip 
eggs very light, add yeast that has been dissolved in % 
cup of tepid water in which the sugar has been placed, 
add milk and softened shortening, flour, salt and potato 
which has been put through a sieve. Mix thoroughly 
and if too stiff add a little tepid water. The batter should 
be rather stiff, then beat until it blisters and pops. Place 
in a greased bowl, set in a warm place (not too hot), to 
rise. In hot weather this will rise well in four or five 
hours. When risen beat it down smoothly and drop in 
muffin tins and let rise one hour. Bake twenty or thirty 


minttes. MRS. R. L. BROWN. 


OATFLAKE BREAD. 


Two cups oat flakes, 2 cups boiling water, % cup 
molasses, 14 cup brown sugar, % yeast cake, salt. Mix 
yeast in1/, cup flour at supper time; let it rise two or 
three hours. Pour water over the ingredients and let 
stand until cool enough to add yeast. Thicken with 
white flour and knead. Rise over night, mold and rise 
in tins. Makes two loaves. MRS A> SAS 


10 


The KNOX ACIDULATED package contains flavoring and color- 
ing’. 


CRISP WAFFLES. 


One egg beaten well, 114 pints of butter milk, 1 pint 
of flour, 4 tablespoons of meal, 4 tablespoons of melted 
lard, 1 teaspoon of soda. Beat egg first, add half the 
milk. Stir in the flour, then the other milk, add the meal 
then the lard. Put in soda just as you are going to bake 


them. MRS. W. B. BALLOU. 


SOUTHERN BATTER BREAD. 


One pint of sifted corn meal, 1 quart of boiling sweet 
milk, 4 eggs well beaten, 1 dessertspoon of butter, % 
teaspoon of salt. Stir the milk into the meal slowly, 
avoiding lumps. Add butter while hot and let it cool. 
Beat the eggs and add last. Bake in pan or cups in a 
hot oven. Half a cup of cold rice can be added. 


MRs: W. B. BALLOU. 


ROLLED OAT GEMS. 


One and one-half cups of sour milk, 2 cups of rolled 
oats soaked over night in the milk, 1 egg, 1 cup of flour, 
1% cup of molasses, salt, 1 teaspoon of soda, a little 


shortening. MRS. A. SALLS. 


KNOX GELATINE is GUARANTEED to please or money back. 


FLOUR MUFFINS. 


Three cups flour, % cup sugar, 1%4 cups sweet milk, 
4 teaspoon salt, 2 teaspoons baking powder, 2 eggs, 
butter or snowdrift size of an egg. Mix flour, sugar, 
salt, powder. Stir into beaten eggs and milk. Last, 
add butter melted in 4 tablespoons hot water, beat 
thoroughly and bake quickly in hot oven. 


MRS. JOHN GOOCH. 


SOUTHERN CORN MEAL MUFFINS. 


Beat the yolks of 2 eggs until light, add 1 cup of sour 
milk, 1 cup of white corn meal, 34 cup flour, 1 teaspoon 
salt, 2 teaspoons baking powder sifted with meal and 
flour. Grease pans, heat them and oven, add last 34 tea- 
spoon soda dissolved in luke-warm water to batter, beat 
vigorously and rapidly, then fold in stiffly whipped whites 
of 2 eggs. Bake in hot oven. 

MRS) JOHNIGOOGH: 


WHEAT MUFFINS. 


One egg, 1 pint of flour, 1 tablespoon of meal, 1 tea- 
spoon of salt, I teaspoon of baking powder, 1 pint of 
buttermilk, 1 teaspoon of soda. Beat well and bake in 


hot tins. MRS. F. B. BLALOCK. 


I2 


Use KNOX GELATINE if you would be sure of results. 


FLANNEL CAKES. 


One quart of flour, 1 pint of meal, 1 teacupful of 
milk, 1 teacupful of yeast, 3 eggs, 2 teaspoonfuls of salt. 
Beat well together and let it rise in a warm place. 


MRS. J. D. BROOKS. 


BUCKWHEAT CAKES. 


One pint of buckwheat flour, 1 tablespoonful of meal, 
1 tablespoonful of yeast, 1 teaspoonful of salt. Make 
up with water over night, and beat until it bubbles. In 
the morning beat again, and just before baking stir 


in a pinch of soda dissolved. 
MRS. J. D. BROOKS. 


BROWN BREAD 


Two cups graham flour, 2 cups corn meal, I pt. sour 
milk,1 tablespoonful of soda (dissolved in the milk), 
I cup Orleans molasses, I egg, I tablespoonful of 
sugar, pinch of salt. Steam 112 hours, then put in 
oven about 10 minutes. (Add to the above I cup 
chopped raisins if wanted.) 

MRS. NELLE C, POWELL 


13 


Simply add water and sugar to the KNOX ACIDULATED package. 


TEA ROLLS 
(A Never-Fail Recipe) 


Two qts. flour, 2 cups sweet milk, 2 cakes Fleishman’s 
yeast, 2 level tablespoonfuls sugar, 1 teaspoonful salt, 
3 eggs, 2 round tablepoonsfuls shortening, I cup water. 
Dissolve the yeast in cup of luke-warm water. Melt 
the shortening and add first the 2 cups warm milk, 
then the eggs, sugar, salt and yeast. Last, stir in the 
sifted flour, and work thoroughly. <A good test is when 
the dough blisters. Set aside four hours to rise. Work 
down lightly on floured board, roll and cut out for 
rolls. Use small cutter for clover-rolls and grease, or 
brush with sweet milk. For pocketbook rolls use large 
cutter, brush over with melted butter or fold over, 
letting top layer overlap first—a very little to allow 
for drawing back when using. Brush top with sweet 
milk and let rise again. Bake in a moderate oven. 


MRo.NELLE GROW Eile: 


CREAMED MUFFINS 


One pint flour, %4 teaspoon salt, 3 teaspoons baking 
powder, yolks of 2 eggs (beaten lightly), 34 cup cream 
or milk enough to make a drop batter. If you use milk 
put I tablespoon melted butter in. Whites of 2 eggs 


beaten stiff. MISS HELEN WHITE. 
14 


For Dainty Delicious Desserts use KNOX GELATINE. 


LUNCHEON ROLLS 


One cup scalded milk, 4 tablespoons sugar, ™% tea- 
. $poon salt, I yeast cake, dissolved in 4 tablespoons 
luke-warm water, 4 tablespoons melted butter, 2 eggs, 
flour; add sugar and salt to milk; when luke-warm, 
add dissolved yeast cake and 1% cups of flour. Beat 
thoroughly, cover and let rise; then add butter, eggs 
well beaten, and enough flour to knead. Let rise again, 
take from bowl and roll to % inch thickness. Shape 
with small biscuit cutter, place in buttered pan close to- 
gether, let rise again, and bake for about twenty min- 
utes. 
MISS SADIE PARHAM. 


BEATEN BISCUIT 


One quart flour, %4 cup lard, 1% teaspoon salt, I cup 
cold water. Rub lard and salt into flour and mix with 
cold water to very stiff dough. Knead ten minutes 
until well mixed, then beat hard with beater, turning 
dough over and over until it blisters, and pulling off 
piece quickly it will give a sharp cracking sound. 
When in this condition pull off round piece suddenly, 
form in round biscuit, then pinch off piece, turn over 
and press with thumb, turn over and press. Put in 
pan and bake in quick oven twenty minutes. 


15 


Pink Coloring for fancy desserts in each package of KNOX GELA- 
TINE. 


POCKET BOOK ROLLS 


One qt. flour, 1 teaspoonful salt, large tablespoonful 
lard, 2 tablespoonfuls sugar, 1 cake yeast 1%4 cups 
warm water, I egg. Dissolve yeast and sugar in 
water; let stand in warm pan 10 minutes; if yeast is 
good it will rise on top of water. Sift flour and salt 
together; work in lard, add yeast and egg well beaten, 
knead until smooth and soft, put into greased bowl or 
stone jar, grease on top and let rise 4 or 5 hours, 
turn out on floured board, roll as you would biscuit, 
cut with medium sized cutter, brush with melted 
butter, fold and put into biscuit pans and brush tops 
with butter; let rise for an hour and bake in mode- 
rately hot oven. A half cup of white mashed potatoes 
may be used in place of egg. 

BAR Say a rene Ode ded bi Re 


SOUR MILK BISCUIT 


One quart sifted flour, I even teaspoon salt, 1 even 
teaspoon soda, I pint thick sour milk, 1 large table- 
spoon butter. 


EGG BREAD 


_ Three eggs, beaten separately, 1 cup meal, 2 cups boil- 
ing water, I teaspoonful baking powder. Scald meal 
and let cool before adding eggs. 

MRe. Ei Tw ae 

16 


KNOX GELATINE makes Desserts, Salads, Candies, Puddings, 
ices, etc. 


WAFFLES 


Four level teaspoonfuls baking powder, 2 level cup- 
fuls flour, % level teaspoonful salt, 2 level tablespoon- 
fuls of sugar, 2 eggs separated, 114 cupfuls sweet milk, 
4 tablespoonfuls melted butter. Mix flour with baking 
powder and salt and sift in bowl, beat yolks of eggs, 
add sugar, butter and milk. Add this mixture gradu- 
ally to dry ingredients, beaten thoroughly. When 
well mixed, fold in stiffly beaten whites of eggs. Have 
waffle iron hot and well greased. 

VU ee Neptiaece VVie lel CAC s. 


GRAHAM MUFFINS 


One cup Graham or entire wheat flour, 1 cup flour, %4 
cup sugar, 4 teaspoonfuls baking powder, I teaspoon- 
ful salt, 1 cup milk, 1 egg, I to 3 tablespoonfuls melted 
butter. Mix and sift dry ingredients; add milk gradu- 
ally, egg well beaten, and melted butter; bake in hot 
oven in buttered gem pans 25 minutes. 

MRS. MARY COOPER EVINS. 


OATMEAL MUFFINS 


One cup cooked oatmeal, 114 cups flour, 2 tablespoon- 
fuls sugar, 4 teaspoonfuls baking powder, % teaspoon 
salt, % cup milk, 2 tablespoonfuls melted butter, 1 egg. 
Mix and bake. 

17 


Try KNOX ACIDULATED GELATINE with the Lemon Flavor 
enclosed. 


LUNCHEON ROLLS 


One-half cup scalded milk, 2 tablespoons sugar % tea- 
spoonful salt, % yeast cake dissolved in 2 tablespoon- 
fuls luke warm water, 2 tablespoonfuls melted but- 
ter, I egg, few gratings from rind of lemon, flour. 
Add sugar and salt to milk; when lukewarm, add dis- 
solved yeast cake and 34 cup flour. Cover and let rise; 
then add butter, eggs well beaten, grated rind of lemon, 
and 144 cups flour. Let rise again; roll to % inch 
thickness, shape with small biscuit cutter, place in 
buttered pan, let rise again, and bake . These rolls 
may be ready to serve in 3 hours if 1% yeast cakes 


are used. MRs. MARY COOPER EVINS. 


TEA MUFFINS 


To 1% cups of warm sweet milk add - tablespoonful 
sugar and 2/3 cake of yeast, beat 3 eggs well, add to 
milk, mix in slowly and beat well, first 1 light qt. 
flour, then 1 heaping tablespoonful melted butter, 
salt to taste, allow about 4 hours for rising first time, 2 


hours for second time. MRS. W. D. BRYAN. 


QUICK SALLY LUNN 


One qt. of flour, %4 cup butter, 2 eggs, 2 cups of milk, 
2 teaspoonfuls of cream of tartar, 1 teaspoonful of 
soda, 2 tablespoonfuls of sugar, 1 saltspoonful of salt. 
Bake 15 minutes. MRS. J. D. BROOKS. 
18 


KNOX ACIDULATED GELATINE saves the cost, time and bother 
of squeezing lemons. 


BAKING POWDER 


Take I ib. ¢réam ‘of tartar and 34 ib. soda and 
mix with an even pint of flour. Rub through a sieve 
3 or 4 times. Put in tin cans and keep in a dry place. 
Use 3 teaspoonfuls to I qt. of flour. 

MRS..MARY COOPER EVINS. 


BAKING POWDER BISCUIT 


One pt. of flour, 1 tablespoonful of lard, 1 teaspoonful 
of baking powder, and a little salt. Make into a soft 
dough with water or sweet milk but never with both. 


Bake in a quick oven. 
MRS. MARY COOPER EVINS. 


POPOVERS 


One cup flour, 7% cup milk, % teaspoon salt, 2 eggs, 
I teaspoon melted butter. Mix salt and flour; add milk 
gradually, then eggs well beaten, and butter; beat 
well with egg beater; put into hot greased muffin 
rings and bake in hot oven. Serve immediately. 


MRoOB. SoROYS TER. 


SHORT CAKE 


Two and one-half cupfuls White Rose self-rising 
flour, 1 egg (yolk and white), % cupful (scant) lard 
and butter mixed. Moisten with milk and water. 


19 


See that the name K-N-O-X is on each package of gelatine you 
buy. 


FRENCH TOAST 


Six slices bread, 2 eggs, 2 tablespoons milk, % tea- 
spoon salt. Beat eggs, add salt and milk; dip bread in 


mixture and fry in hot greased frying pan. 
MRS eb osek ON ola 


BREAKFAST GEMS 


One and one-half cupfuls White Rose self-rising 
flour, I egg, 1 cupful milk. Beat together for three or 
four minutes, place in a hot gem pan and bake in a 
hot oven. 


DELICIOUS MUFFINS 


One quart White Rose self-rising flour, 3 tablespoon- 
fuls sugar, I piece butter size of walnut, I egg, I cup- 
ful milk. Stir quickly into a batter, have the tins warm 
and bake in a quick oven. 


DROP BISCUIT 


Two cups of flour, 4 level teaspoonfuls baking powder, 
2 tablespoonfuls butter or lard, % teaspoonful salt, 
sweet milk enough to make a batter which will drop 
from spoon without spreading. Drop by spoonfuls 
on greased tin one inch apart. Brush over with milk 
and bake in hot oven about 8 minutes. 


20 


Ne 


EKNOX ACIDULATED GELATINE—no bother—no trouble—no 
squeezing lemons. 





SALLY LUNN 


Three eggs well beaten, % cup lard, 2 cups of sweet 
milk, 1% cup of yeast, nearly a cup of sugar, 1% qts. 
of flour, and a little salt. 

MiB Sen Tay aR ANG a Be Bl 


POPOVERS 


Two cupfuls White Rose self-rising flour, 2 cupfuls 
milk, 2 eggs, butter. Mix thoroughly, place on but- 
tered cake tins and bake in a very hot oven. 


NUT BREAD 


One and one-half cups white flour, 11%4 cups graham 
flour, 4 teaspoonfuls baking powder, 1 teaspoonful salt, 
1 cupful water, I egg,1/, to % cupful Borden’s Eagle 
Brand Condensed Milk (amount depending on sweet- 
ness desired), 1 cupful chopped nut meats. Sift the 
flour before measuring, taking care to use the bran 
remaining in the sieve after sifting the graham flour. 
Combine all the dry ingredients and mix well. Com- 
bine the milk and water and add slowly to the dry 
ingredients, beating constantly. Add well beaten egg 
and nut meats. Put in a greased pan; cover and let 
rise 30 minutes. Bake in a moderate oven from 45 to 
60 minutes. Yield, 1 loaf. 


ZI 


ENOX GELATINE makes dainty desserts for dainty people. 


CORN BREAD 


One pt. of meal, a pinch of salt or not, % teaspoonful 
of soda, % cup sour milk, warm water to make a soft 
dough. Have griddle well greased and hot. Make 
dough into oval-shaped cakes. Place on griddle, put 
down thin, and bake on top of stove, browning both 


sides. MRS. HELEN WHITE. 


TOMATO CREAM TOAST 


Melt 3 tablespoonfuls butter in a saucepan. Add 3 
tablespoonfuls flour, 34 teaspoonful salt, % teaspoonful 
paprika. Stir to smooth paste and gradually add 
1% cups tomato, stewed and strained, to which 14 
teaspoonful soda has been added, then put ?/, cup 
scalded cream. Dip slices of toast into sauce. A 
slight sprinkling of cheese is a great addition. 


MRS. J. WEBB. 


22 


IT 


CEREALS 


“The hailsome parritch, chief of Scotio’s food.” 
—Burns. 


OATMEAL 


Oatmeal, 1 cup; salt, %4 teaspoon; boiling water, 2 
cups. Sprinkle the oatmeal into boiling salted water 
and let it boil a few minutes; then put the vessel into 
a pan of boiling water or a double boiler, and cook 
slowly from 1% to 3 hours. Do not stir. If the oat- 
meal is stirred the grains are broken and it becomes a 
sticky, gluey mass. When properly cooked, oatmeal 
is of a jelly-like consistency. The steamer and the 
fireless cooker are excellent for cooking oatmeal, be- 
cause the large amount of cellulose is broken down 
and softened by the long, slow cooking. 


SHREDDED WHEAT BISCUIT WITH STRAW- 
BERRIES 


Prepare berries as for ordinary serving. Warm bis- 
cuit in oven before using. Cut or crush oblong cavity 
in top of biscuit to form basket. Fill the cavity with 
erties) and serve with creat: Of Mike oweeten. to 
taste. Peaches, blackberries, raspberries, blueberries, 
pineapple, bananas, and other fruit, fresh or preserved, 
can be served with Shredded Wheat Biscuit in the 
same way. 

23 


Where recipes call for Gelatine use KNOX GELATINE. 


SHREDDED WHEAT BISCUIT FOR BREAK- 
FAST 


Warm the biscuit in the oven to restore crispness— 
don’t burn; pour hot milk over it, dipping the milk 
over it until the shreds are swollen; then pour a little 
cream over the top of the biscuit; or, serve with cold 
milk or cream, according to individual taste. 


SHREDDED WHEAT OYSTER, MEAT OR 
VEGETABLE PATTIES 


Cut oblong cavity in top of biscuit, remove top care- 
fully and all inside shreds, forming a shell. Sprinkle 
with salt and pepper, put small pieces of butter in 
bottom, and fill the shell with drained, picked and 
washed oysters. Season with additional salt and pep- 
per. Keplace top of biscuit over oysters, then bits of 
butter on top. Place in a covered pan and bake in a 
moderate oven. Pour oyster liquor or*cream sauce 
Bey it. Shell fish, vegetables, or meats may also be 
used. 


CREAM OF WHEAT 


Cream of wheat, I cup; salt, 1 teaspoon; water, 4 
cups. Bring the water to the boiling point, add the 
salt, and sprinkle in the cream of wheat. Cook at least 
half an hour immediately over the fire. 


24 


EUS 


SOUPS 


“Do daily soups your dinners introduce?”’— 
Gay. 
WHITE SOUP 


Four large peeled and sliced Irish potatoes and 1 
onion into a saucepan, cover with water and allow to 
boil until soft. Rub through a sieve. Melt 1 table- 
spoonful of butter (or substitute) in a saucepan; stir in 
_ I tablespoonful of flour; add water from boiled pota- 

toes and % cup of milk; season with salt and pepper. 
Serve hot with diced pieces of toasted bread. 


Miss MAY WHITE. 


BEAN SOUP 


Beans, 2 cups (cooked) ; tomatoes, 2 cups; stock or 
water, or quart;sonion, 1 medium; 'parsley,.1 sprig: 
butter, 2 tablespoons; flour, 1 tablespoon; pepper to 
taste; salt to taste. Use beans that have been left 
from dinner. Cook the tomatoes, stock, parsley, and 
beans until tender. In the meantime, cook the onions 
to a golden*brown in the butter, and add the flour. 
Strain the tomatoes and beans through a puree sieve, 
pushing all of the pulp through and rejecting only the 
skins and seeds. Reheat, and when steaming add the 
onion, butter and flour. Season with salt and pepper, 


and serve. 
25 


KNOX GELATINE is measured ready for use—each package is 
divided into two envelopes. 


CREAM OF TOMATO SOUP 


Tomatoes, I quart; soda, 4 teaspoon; flour, 2 table- 
spoons; butter, 2 tablespoons; milk, 1 quart. Heat 
tomatoes and press through puree sieve; reheat. Heat 
the milk in a double boiler and season with salt and 
pepper and thicken with the creamed flour and butter. 
When smooth and creamy, add the soda to the hot 
tomatoes and pour the tomato juice slowly into the 
hot milk. Do not put the soup back on the stove. 
Serve at once. 


CREAM OF CELERY SOUP 


Chop fine enough celery to make I quart by meas- 
ure. Cover with 1 quart water and simmer gently for 
twenty minutes. Press through a colander. Put 1 
quart of milk in double boiler. Rub together 2 table- 
spoons of butter and 2 of flour; add to milk; stir until 
thick and smooth. Add a teaspoon salt, a saltspoon 
white pepper; add the celery mixture; strain all 
through a fine sieve and serve at once. 


BRUNSWICK STEW (Small) 

Take 1 chicken or 2 squirrels, cut up and put over 
the fire, with % gallon water. Let stew until the 
bones can be removed; add % dozen large tomatoes, 
I pint of butterbeans, corn cut from %4 dozen ears, 
and 4 large Irish potatoes sliced. Season with but- 


ter, pepper and salt, and cook until thick enough to 
be eaten with a fork, 26 


HV 


FISH AND OYSTERS 


_ “There stay thy haste and with the savory fish 
indulge thy taste.”—Gay. 


“Now, if you’re ready, oysters, dear, we can 
begin to feed."—Lewis Carroll (Through the 
Looking Glass). 


BAKED FISH 


Fish, 2% to 3% pounds; bread crumbs, 1% cups; 
salt, I teaspoon; parsley, I tablespoon; pepper, 1 salt- 
spoon; butter, 3 tablespoons; a few slices salt pork. 
Dress the fish for baking, mix the stuffing by melting 
the butter and adding melted butter, salt, pepper, and 
chopped parsley to the crumbs. Stuff the fish and 
sew together. Make gashes on sides 2 inches apart 
and fill with thin slices of bacon. Try out a little of 
the bacon or pork and drop the fish into the hot fat. 
Cook a moment or two and then turn the fish over. 
After the fish has been exposed to heat on all sides, 
put into a moderate oven and cook slowly. When the 
fish is half-done, dredge with flour and add enough 
boiling water to cover the bottom of the pan. Up to 
this time the fish has had no water in the pan; it is 
baked very slowly in the bacon fat, and basted every 
ten minutes in its juices and fat. Garnish with pars- 
ley and lemon, or serve with sauce Hollandaise. 


MRS. J. D. B. 
27 


KNOX GELATINE solves the problem of “What to have for 
dessert?” 


FISH a la GRAPES 


Select white fish with as few bones as possible. Re- 
move bones. Place in shallow pan, skin side down, 
with just enough water to cook in and keep from 
sticking. Season with salt. Cook thoroughly done, 
but do not let fish come to pieces. Serve with dress- 
ing made as follows: Put large tablespoon of butter 
in saucepan and melt without burning, stir in thor- 
oughly without lumping, 1 tablespoon flour, add 1 cup 
of cream and % cup fish stock, add 2 tablespoons 
grated cheese and the yolks of 2 eggs, well beaten; 
stir until hot, but do not allow to boil. Drop in 2 cups 
of malaga grapes and pour all over fish and serve hot. 


MRSA Gae Laks Sic t 


SCALLOPED OYSTERS 


Oysters, I quart; salt, 1 teaspoon; butter, 2 table- 
spoons; flour, 2 tablespoons; milk, I cup; pepper, I 
saltspoon; cracker crumbs, 2 tablespoons. Pan-broil 
and drain the oysters; heat the milk in a double boiler. 
Add the creamed flour and butter to the hot milk, 
making a cream sauce. Season with salt and pepper. 
Put the oysters-in a pudding dish, cover with the 
cream sauce, sprinkle the crumbs over the top and 
bake a few moments in a hot oven. 


28 


A KNOX GELATINE Dessert or Salad is attractive and appe- 
tizing. 





DEEP-FAT FRYING-OYSTERS 


Remove all pieces of shell, wash and dry between 
towels. Season the bread crumbs with a little cayenne 
and I teaspoon of salt to each cup of crumbs. Beat 
an egg slightly, dip the oysters in the egg, then in the 
crumbs, and fry in hot, deep fat. Fat should be hot 
enough to brown a crumb of bread in a short time. 
drain on soft paper. Serve hot. 


OYSTER STEW 


Oysters, I quart; milk, I pint or more; salt, I to 14% 
teaspoons; butter, 3 tablespoons; pepper, ¥% teaspoon. 
Heat the milk in a double boiler, add butter, salt, and 
pepper. When the dinner is ready to serve, drop the 
oysters into a hot, heavy pan with 1 tablespoon of 
butter and broil until gills curl and the oysters are 
slump. Pour into the hot milk and serve at once. 
This gives the broiled taste. 


29 


V. 
MEAT DISHES 


“Then came a dish of meat—nature unknown, 
but supposed to be miscellaneous—singularly 
chopped up with crumbs of bread, seasoned 
uniquely, though not unpleasantly, and baked in 
a mould.”—Charlotte Bronte. 


HOT BEEF LOAF 


Take 3 pounds of steak and grind it through a meat 
chopper; add 2 beaten eggs, pepper and salt, and 1% 
cups of bread crumbs; press this into a shallow, oblong 
loaf shape, and cover with 8 slices of salt pork, cut 
thin; add cup of water to the pan, bake 1 hour, bast- 
ing often. Thicken the gravy in pan and pour over 


meat. MRS. OSCAR BREEDLOVE. 


BEEF LOAF 


Chop 1 pound flank steak (or lean beef) through a 
meat chopper, % cupful suet and 2 small onions, 1 cup- 
ful soft bread crumbs, 1 egg, slightly beaten, 2 table- 
spoonfuls Worcestershire sauce, 2 tablespoonfuls 
horse-radish, %4 teaspoonful dry mustard, 1 teaspoon- 
ful salt, 2 tablespoonfuls minced green pepper. Pack 
into a buttered bread pan, cover the top of the loaf 
with 1% cupful tomato catsup and bake 1 hour in a 
moderate oven. The result is a real transformation. 
You will not return to the salt and pepper beef loaf. 


MISS ESTE LLEAW Ei 
30 


KNOX GELATINE is economical—FOUR PINTS in each package. 





JELLIED BEEF 


Soak 1 tablespoonful gelatine % hour in % cup 
water. Put sufficient cold beef through your meat 
chopper to make a pint, heat until gelatine is dissolved, 
add 1 peeled chopped tomato, 1 tablespoon grated 
onion, I level teaspoonful salt, and a dash of pepper; 
add % pint of boiling water. Stir this into the beef, 
turn it into small square mold and stand it away to 
harden. Serve cold, cut into slices with either tomato 
or lettuce salad. This may be seasoned with Spanish 
sweet peppers, celery seed or choppd celery. 


SCRAPPLE 


To make scrapple, take 2 or 3 hogs heads, hearts, a 
liver or two. Boil until tender, then take the meat 
from the liquid, remove the bones, and run meat 
through a chopper, take all bones from the liquid and 
skim off a part of the grease; then return the ground 
meat to the liquid, add seasoning as you would for 
sausage, also I quart meal and I quart seconds, or buck- 
wheat; boil all briskly until like mush, then pour into 
dishes or pans, and when cold cut into squares; flour 
and fry as you wish. This makes a delicious break- 


fast or supper dish. 
MKS a OEN- PARTS 


or 


Try the KNOX GELATINE recipes found in this book. 


SPANISH CHICKEN 


Cut chicken as for frying, cover well with boiling 
water and cook until thoroughly done; season with salt 
and pepper and a little onion if desired; when the 
chicken is nearly done add boiled rice and tomatoes 
which have stewed about Io minutes; stir all together 
for 10 minutes more, stirring often to prevent the rice 
burning to the pot; green or ripe sweet peppers may be 
added, or spaghetti used instead of rice. 


MRSWRe GeEAS siren: 
SWEET POTATO CROQUETTES 


To 2 cups of mashed sweet potatoes add 3 table- 
spoons butter, % teaspoonful salt, few grains of cay- 
enne, I beaten egg. Shape in croquettes, dip in crumbs, 
egg and crumbs again and fry in deep fat. 


MRS BTSs h@ ws. 


CHICKEN CROQUETTES. 


One and three-quarters cup minced chicken, %4 tea- 
spoonful salt, few grains of cayenne, 1 teaspoonful 
lemon juice, I teaspoonful finely chopped parsley, 1 
cup thick white sauce; mix in order given, cool, shape 
in croquettes, dip in crumbs, then in egg and crumbs 
again. Fry in basket in deep fat. 


MRS2BiS: ROY Sabie 
32 


FOUR PINTS of jelly in each package of KNOX GELATINE. 





CHICKEN en Casserole a la Spaghetti 
(A Delicious Luncheon or Supper Dish) 


One broiling sized chicken cut in small pieces, I 
small package spaghetti, I green sweet pepper, cut in 
shreds, I re dsweet pepper, cut in shreds. 1 cup sweet 
milk, 2 tablespoonfuls butter, 1% pound grated cheese, 1 
tablespoonful flour, pepper and salt to taste, and a little 
cayenne pepper, % cup cracker crumbs. Place chicken 
in cassarole with 1 tablespoonful of butter, cover with 
water and cook until tender; then add the spaghetti 
and peppers which have been cooked separately until 
done. Mix the flour and remaining tablespoonful of 
butter, and add the milk, which must be warm, though 
not boiling, and add the salt and pepper. Pour this over 
the other ingredients, and sprinkle with the grated 
cheese, stirring all together lightly. Cover with cracker 
crumbs and bake until brown; I5 or 20 minutes should 


be long enough. MRS. NELLE C. POWELL. 
| SALMON LOAF 


One can salmon (wash), 3 cups bread crumbs, 
(soften in cold water), not necessary to remove bones 
and skins in can of salmon. Mix in beginning: 2 
eggs (slightly beaten), 1/, cup milk, juice of 1 lemon 
or I tablespoonful of vinegar, I small onion chopped 
fine, 2 level teaspoons salt, I-3 teaspoonful pepper, 2 
pounds fat (melted). 

33 


DESSERTS can be made in a short time with KNOX GELATINE. 


BOILING A HAM 


Boiled ham to be at its best requires very slow 
cooking. Put the ham in a kettle, cover it. with cold 
water and let it soak 4 hours. Take it out, wash 
it thoroughly, scrape and clean off the hard edges of 
the skin, put back in kettle, cover with cold water, let 
it simmer until meat is tender when tried with a fork. 
A ten-pound ham would require about 5 hours cook- 
ing in this way. Remove the ham from fire and let 
stand in water for an hour, then take from water and 
remove the outside skin. Sprinkle ham with granu- 
lated sugar and cracker crumbs, a dash of paprika and 
insert two or three whole cloves. Put in a slow oven 
and bake for an hour. 


WLR Sioa eae Var delete 


LAMB CROQUETTES 


Chop or run through a grinder, 1 pound of lamb 
or veal. Salt and pepper to suit taste, dash of celery 
seed, 1 egg. Chop, either 2 small apples, or 1 large 1, 
very fine, 2 or 3 cold Irish potatoes chopped up, 1 
grated biscuit. Mix all together well, form into shapes, 
roll in egg, then in cracker dust or meal. Fry in deep 
fat or bake in deep fat. 


(Original.) MRo. Keel Rae 
4 


Use KNOX GELATINE—the two quart package. 


SWEET POTATO CROQUETTES 


Boil 4 medium sized potatoes; mash; season with 3 
tablespoonfuls of sugar, I tablespoonful of butter and 
aepincnmorecait. Adda little flour,-shape/ into cro- 
quettes, roll in flour and brown. This will make about 


eight croquettes. .WRS. KATE F. BRUMMITT. 


35 


VI 


SALADS 


“We have got three things left, sir. Love, 
music, and salad!”—Wéilkie Collins. 


CHERRY SALAD 


Cream cheese with fork, adding a little cream or 
milk, then stuff cherries with mixture and stick in a 
nut. Heap on lettuce leaves and add mayonnaise, 


WER ea) ah Awe 


PEAR SALAD 


One qt. can of large tender pears, 1 head white-head- 
ed lettuce; place tseveralileayeen at crisp lettuce on 
a plate. On this place 2 halves of a pear, I spoon 
of mayonnaise dressing. Over this sprinkle a little 
grated (fresh) cheese and a few chopped almonds. 


MRS. JOHN R. HALL. 


MAYONNAISE 


Two cups Wesson oil, yolks of 4 eggs, % teaspoon 
of dry mustard, 4 teaspoon of salt, sprinkling of cay- 
enne pepper, about 2 teaspoons of vinegar. Stir 
the oil only into the eggs, salt and pepper well toge- 
ther. Thin with the juice of a lemon until all the oil 
1s used. MRS. MITCHELL. 

36 


ENOX GELATINE makes a transparent, tender, quivering jelly. 


PINEAPPLE SALAD 


Six slices pineapple, 3 bananas, small red sweet pepper, 
‘ mayonnaise. Into the center of each slice of pine- 
apple put % of a banana, having the round end for 
the top. Stick a knife in the top of the banana and 
insert a little piece of the pepper, which will imitate 
a burning candle; add mayonnaise as you like. Cheese 
wafers are delightful with this salad. 
IDLE feof ta Rb 2 a 


POTATO SALAD 


Mix boiled sliced potatoes with diced stuffed olives, 
blending with mayonnaise. 


DELMONICO DRESSING 


Mix ¥% tablespoonful salt, %4 tablespoonful mustard, 
34 tablespoonful sugar, then add 1 egg slightly beat- 
en, 2%4 tablespoons melted butter, 34 cup cream, and 
14 cup of vinegar. Cook over hot water, stirring con- 
stantly until mixture thickens. Strain and cool. 


SUNFLOWER SALAD 


Cut some slices of pineapple into small wedge- 
shaped pieces, and arrange to simulate a sunflower 
around a center of chopped nuts. Serve with mayon- 
naise dressing, which has been made light with a little 
whipped cream. 


37 


ENOX GELATINE is the one dessert for all appetites... 


MARSHMALLOW SALAD 


One-half lb. marshmallows, ™%4 lb. pecans or other nuts 
(almonds), I pint pineapple (sliced). 


Dressing 


Yolks of 2 eggs, %4 teaspoonful salt, little mustard, 
dash of red pepper, 1 cup of milk, heat to scalding, then 
pour over eggs and cook until thick; cool and pour 
over fruit. 1 pt. of whipped cream in winter or frozen 
in summer is nice to use on top of salad. 


MRS, 9 EG Od ke 


CRANBERRY SALAD 


Jellied cranberries, head of lettuce, nut meats, olives, 
celery, mayonnaise dressing. Prepare the cranberries. 
Pour into individual molds; when cold turn each out 
on a lettuce leaf. Chop nut meats, olives and celery 
together and sprinkle the cranberry molds with them. 
Serve with mayonnaise and crisp salted wafers. 


STUFFED PEPPERS 


Three peppers, ¥%4 onion, finely chopped, 1 tablespoon 
butter, 2 tablespoons breadcrumbs (buttered), 3 table- 
spoons lean ham chopped fine, or any other meat. 


38 


Give the growing children KNOX GELATINE. 





GINGER ALE SALAD 


Soak 3 tablespoons gelatine, dissolve in 2 cups 
boiling water. Add 1 cup ginger ale, 3 tablespoons 
sugar, speck salt, 3 tablespoons lemon juice. When 
jelly begins to set, fold in % cup each Maraschino 
cherries (cut small), apples (cut small), celery (cut 
small),—of canned shredded pineapple. Set in a cold 
place until stiff. Put in individual molds, or a large 
mold. Serve with mayonnaise dressing. This will 
serve 8 people. 


PERFECTION SALAD 


One envelope Knox Sparkling Gelatine, ™% cup cold 
water, % cup mild vinegar, 2 tablespoonfuls lemon 
juice, 2 cups boiling water, 1% cup sugar, I teaspoon- 
ful salt, 1 cup cabbage, iimely shreddéd, 2 cups celery 
cut in small pieces, 2 pimentoes cut in small pieces. 
Soak gelatine in-cold water five minutes. Add vine- 
gar, lemon juice, boiling water, sugar, and salt. Strain, 
and when mixture begins to stiffen, add the remaining 
ingredients. Turn into mold, first dipped in cold 
water, and chill. Remove to bed of lettuce or endive. 
Garnish with mayonnaise dressing, or cut in cubes, 
and serve jilecasesainade of red-orserecne peppers, or 
turn into molds lined with canned pimentoes. A de- 
licious accompaniment to cold sliced chicken or veal. 


39 


ENOX GELATINE is clear and sparkling. 


PEAR SALAD 


Canned pears, apples, and green peppers. Cut 
pears, apples and peppers in small pieces and serve 
with a boiled dressing. 


A SIMPLE SALAD 


Take cold boiled white potatoes, dice them, cut up 
green peppers and some firm tomatoes, add a little 
salt and mix with mayonnaise. 


VR Api) ee ine 


THOUSAND ISLAND DRESSING 


One-half cup mayonnaise, 14 cup whipped cream, I 
hard boiled egg chopped fine, I green pepper and I 
pimento chopped fine, 2 teaspoons catsup, I small 
onion grated, 2 teaspoons Tarragon vinegar. 


VU eee Day: 


GRAPE COCKTAIL 


Wash and seed 2 pounds of malaga grapes; have 
beaten whites of 6 eggs, pinch of salt, 6 large tea- 
spoons powdered sugar, a little grated nutmeg; add to 
erapes % glass of Jamaica rum or wine; mix all to- 
gether; serve in low glasses with crushed ice. 

MRSC e Dies 


40 


Ask your grocer for KNOX GELATINE—take no other. 


BRAZILIAN SALAD 


Remove skin and seed from malaga grapes and cut 
in halves, lengthwise, add an equal quantity of pine- 
- apple, apple, and celery, cut in small pieces; add % the 
quantity of Brazil nuts, broken in pieces. Mix all 
either with mayonnaise or cream mayonnaise dressing. 


MRS. JOHN WEBB. 


To make a cream mayonnaise dressing, whip cream, 
I cup, and add mayonnaise dressing to it. 


GINGER ALE SALAD 


Soak 6 tablespoons gelatine in a little cold 
water and dissolve in 2 cups boiling water; add 2 cups 
ginger ale, 1/, cup sugar and 1/, cup lemon juice; 
when jelly begins to congeal, fold in 1 cup each of 
white grapes, seeded and cut in halves, apple, celery, 
pineapple and crystallized or preserved ginger, all cut 
into small pieces. Pour into bowl or individual molds 
and when congealed serve with mayonnaise. 


Miko. Dao: ROMS EER: 


RAISIN SANDWICHES 


Slice the bread thin and spread both sides with 
mayonnaise. Flatten the raisins and place between 


the bread. ISABEL PARHAM. 
4I 


ENOX GELATINE improves soups and gravies. 


TOMATO JELLY 


Take 1 can of tomatoes and stew until soft enough 
to strain through a sieve strainer, taking care not to 
let any seed get into the liquor. Set the liquor on to 
boil, adding %4 cup of vinegar, I teaspoon of salt, I 
tablespoon of sugar, I teaspoon of mixed mustard, dash 
of cayenne pepper, 1% pints gelatine, previously 
soaked in a little water. Let the mixture boil a few 
minutes, then pour out in after dinner cups or small 
molds. Add a little chopped onion to each cup. Let 
stand in a cold place till it congeals. Serve on lettuce 


leaves with mayonnaise. 
NERS 75 OC) NIAEZ: 


FRUIT SALAD 


Two grapefruits, 6 oranges, I can of sliced pine- 
apple, cut in large pieces, and a few cherries stuffed 
with nuts. Dressing for same salad; yolks 3 eggs, % 
teaspoon flour, 1 tablespoon of butter, % cup of sugar, 
% cup of vinegar; season with red pepper; cook in 
double boiler, and stir until thick. When cold, and 
just before serving, add % pint of whipped cream; use 
lettuce to garnish plates. 


MRSvS. Cy MORRO Nagi 


42 


Wau 


DESSERTS 


“Satiety is a neighbor to continued pleasures.” 
—Quintilian. 


GRAPE BAVARIAN CREAM 


One pint grape juice, 4 cup boiling water, 1% table- 
spoonfuls Knox Gelatine, % cup sugar, 1% cups 
heavy cream. Barely cover the gelatine with cold 
water, and when it has soaked five minutes, dissolve 
in boiling water. Add the sugar and when melted, 
the grape juice. Stir the mixture occasionally when 
cooling, and when it has barely begun to thicken, 
fold in the cream, whipped stiff. 


MARSHMALLOW PUDDING 


Soften 2 teaspoons of Knox Gelatine in % cup of 
cold water. Dissolve in % cup of boiling water. 
Beat the whites of 2 eggs stiff. Gradually fold 
in the gelatine mixture and % cup powdered sugar. 
Pour into a wet mold which contains 2 bananas, I 
orange, cut fine. When stiff turn out and serve 
with cream. 

43 


*% Send for the KNOX GELATINE recipe book. 


PINEAPPLE PUDDING 
One pint grated pineapple, 1 cup sugar, 4 eggs (beat- 
en together), I cup rich milk. Stir all well together 
and pour into warm pan; set pan in another pan of 
hot water and bake until a nice brown. Serve with 


whipped cream. MRS. THAD G. STEM. 


PINEAPPLE TRIFLE 


Cut 1 lb. of marshmallows into quarters. Cover 
with a can of grated pineapple, and let stand over- 
night. In the morning, fold in 2 egg whites beat- 
en stiff. Do not serve for 2 hours.. Unsweetened 
wafers best to serve with this dessert. ~ 


PINEAPPLE CUSTARD 
Three eggs, I cup grated pineapple, ?/, cup sugar, % 
cup milk, 2 tablespoonfuls butter. Beat whites and 
yolks separately, but mix both with pineapple, milk 
and sugar before cooking. This will make two cus- 


tards. MRS. JOHN WEBB. 


CREAM CORNSTARCH 
Four tablespoons cornstarch, % cup milk, add to 1 
pint boiling milk, cook I minute. Add % cup sugar, 
then pour slowly into beaten whites of 4 eggs. 
Use 2 ounces of grated chocolate in milk with starch 
if wished or 1 pint coffee instead of milk. Mold and 


serve cold. MRS. Abs Atte 
44 


Send for free sample of KNOX GELATINE. 


CORNSTARCH BLANC MANGE 
One pint milk, 1 egg, salt, 2 heaping tablespoons 
cornstarch, 14 cup sugar, I square chocolate if desired. 


Put chocolate in after cornstarch and ingredients have 
thickened in double boiler. Vinee ibs to. 


REBECCA PUDDING 


Four cups scalded milk, % cup cornstarch, %4 cup 
sugar, % teaspoon salt 14 cup cold milk, 1 teaspoon va- 
nilla, whites of 3 eggs. Mix cornstarch, sugar, and 
salt; dilute with cold milk, add to scalded milk, stir- 
ring constantly until mixture thickens, afterwards oc- 
casionally. Cook 15 minutes. Add flavoring and whites 
of eggs beaten until stiff. Mix thoroughly, mold, 
chill, and serve with boiled custard. 


PEACH CUSTARD 
Arrange alternate layers of stale cake and sections 
of canned peaches in glass dish and pour over boiled 
custard. 
SPANISH CREAM 
Set 1 qt. of milk and % box of gelatine in double 
boiler. Stir until gelatine dissolves. Beat yolks of 3 
eggs and I cup sugar together, and when milk is hot, 
stir in and heat to boiling point. Set dish off fire and 
stir in gradually whites which have been beaten stiff. 
Turn into molds, flavoring to suit individuals. 
WER eA bf, 
45 


KNOX GELATINE comes in two packages—PLAIN and ACIDU- 
LATED (Lemon Flavor). 


ORANGE CHARLOTTE 


One-third box of gelatine, 1/, cup cold water, 1/, 
cup boiling water, I cup sugar, juice of I lemon, I cup 
orange juice and pulp, whites of 3 eggs. Line a mold 
or bowl with lady fingers or sections of oranges. Soak 
gelatine in cold water till soft. Pour over the boiling 
water, add sugar and lemon juice. Strain and add 
the orange juice and pulp with a bit of rind grated 
very fine. Cool in a pan of ice water. Beat whites 
ct eggs stiff and when jelly begins to harden, beat it 
til light. Add the beaten whites and beat together 
until stiff enough to drop. Pour into molds and set 
to harden. One pint of whipped cream may be used 
ins‘ead of the whites of the eggs, or piled on top when 
ready to serve. MISS, KATE de la CROIX. 


TYLER PUDDING 


Three cups of brown sugar, 3 eggs, I cup of cream, % 
cup of butter; flavor with nutmeg and lemon; beat 
sugar and eggs, add cream and flavoring. Bake in rich 
pastry. This makes 4 pies. MRS. BOOKER. 


JEFF DAVIS PUDDING 


One cup of butter, 3 eggs, 2 cups of sugar, 2 table- 
spoons flour, 1 cup of sweet milk, juice of 1 lemon; bake 


in acrust. This makes 3 pies. MRS. BOOKER 
46 


The KNOX ACIDULATED package contains flavoring and color- 
ing. 


BAVARIAN CREAM 


Make 3 cups of milk into plain boiled custard, season 
with vanilla. Dissolve %4 box Chalmer’s Gelatine in % 
cup cold water, then add small quantity milk to gela- 
tine and dissolve thoroughly by putting in warming 
closet or over tea kettle; when dissolved, add to cus- 
tard just before taking custard from fire, juice and pulp 
of 6 oranges. To this add 34 cup sherry wine and 
sweeten to taste. Quantity of sugar depends upon 
sweetness of oranges, but be sure to make it sweet 
enough not to curdle custard. As custard cools, mix 
with wine and orange and put in a cold place. When 
it begins to congeal, beat in lightly 1 pint whipped 
cream. Put in cold place until ready to serve. This 


will serve 12 people. wiRS. JAMES W. HORNER. 


, RUSSIAN CREAM 


One-half box gelatine dissolved in a little water, yolks 
of 4 eggs beaten lightly. Add I pint sugar and beat 
well together. Let 1 quart milk come to a boil and 
pour over the above mixture, then boil all together for 
a few minutes and pour over the whites of 4 eggs 
beaten stiff. Add vanilla and 2 wine glasses of sherry 
wine; congeal and serve with whipped cream. 


MRS. CAM EASTON. 
47 


KNOX GELATINE is GUARANTEED to please or money back. 





CARAMEL CHARLOTTE RUSSE 


One-half envelope Chalmer’s Gelatine, % cup cold 
water, I scant cup granulated sugar, 34 cup boiling water, 
14 |b. blanched almonds, 9 or 1 doz. lady fingers, 1 pt. 
cream, vanilla to taste. Soak gelatine in cold water 
5 or 10 minutes and let stand in hot water until dis- 
solved. Caramelize the sugar, add boiling water and 
allow to become cool; then add gelatine. When be- 
ginning to set, add nuts, vanilla and whipped cream. 
Pour into molds lined with lady fingers. Put on ice 
and when ready to serve decorate with Maraschino 


cherries. MRS. JOH Neher Ae. 


AMBER CREAM 


One quart milk, 6 eggs, I cup sugar, % box gela- 
tine. Beat eggs all together with sugar. Let milk 
come to a boil and add this and gelatine, dissolved in 
a little water. Let boil until it thickens. Flavor with 
vanilla, congeal and serve with whipped cream. 


IRISH PUDDING 


Stir together I cup molasses, 1 cup butter, 1 cup 
milk, 3 cups flour with 1 heaping teaspoonful baking 
powder sifted in it; into this beat 2 eggs and I cup 
raisins, steam 3 hours in steamer; serve with wine 
sauce. Good where sugar is scarce. 


MRS. W. D. BRYAN. 
48 


Use KNOX GELATINE if you would be sure of results. 


FRUIT PUDDING 


One can sliced pineapple, 1 lb. malaga grapes or can 
white cherries, 1 box lemon Jell-O, 4 eggs, % cupful 
sugar, I lemon. Drain pineapple juice in a pan, add 
the sugar and juice of 1 lemon; put on the stove 
and when hot dissolve Jello in it; beat whites of the 
4 eggs stiff; pour juice over; add fruit, diced, and 
put away to cool. Beat the 4 yolks, add I pint sweet 
milk, sweeten to taste and cook until it thickens, 
then add teaspoonful of vanilla. When ready to serve 
put pudding in dish, pour custard over and top with 


whipped cream. MRS. C. D. RAY. 


HOW TO WHIP BORDEN’S EVAPORATED 
MILK 


Open a can of Borden’s Evaporated Milk and set the 
can in a saucepan of cold water, allowing the water to 
cover 2/, of the can. Bring to the boling point, 
but do not boil, and when the water begins to bubble 
retnove the can at once from the water and chill until 
it is ice cold. Then pour it into a deep bowl and 
whip with an ordinary egg-beater until it is stiff. 
Sweeten to taste with sugar and add desired flavor. 
Serve as soon as possible after being whipped. 


49 


Simply add water and sugar to the KNOX ACIDULATED package. 





A MERINGUE 


Whites 3 eggs, 3 rounded tablespoonfuls of pulver- 
ized sugar, any flavoring desired. Beat the eggs very 
stiff, add sugar slowly, and then the flavoring. The 
only art in having a nice meringue is in the cooking. 
Don’t put it in a hot oven; don’t try to brown it. 
Put it in a very moderate oven and let it cook slowly 
at least half an hour. It will brown evenly in that 
time if it is turned occasionally, and rise very high 
and be solid. 3 eggs are enough for one pie or pud- 
ding, though 2 might do. 


MRS. CHASW@Gre ei L@ Tats 


HEAVENLY HASH 


Peel and slice in very small pieces 6 oranges, 8 
slices of pineapple, chopped; 1 lb. of Malaga grapes, 
seeded and cut into halves, 1 cup of English walnuts. 
Sprinkle over all 1 pint powdered sugar; dissolve 1 
package of Knox Gelatine in a little water, pour 
through the fruits; set on ice. Serve with whipped 


cream. MRS: WB UBALEOU: 


TIPSY PUDDING 


Flavor boiled custard with sherry wine, and pour 
over slices of stale sponge cake; cover with whipped 
cream. 


50 


For Dainty Delicious Desserts use KNOX GELATINE. 


PRUNE WHIP 


One-third lb. prunes, 1% cup sugar, whites of 5 eggs, %4 
tablespoonful lemon juice. Pick over and wash prunes, 
then soak several hours in cold water to cover; cook 
in same water until soft; remove stones and rub 
prunes through a strainer, add sugar and cook 5 min- 
utes ; the mixture should be of the consistency of mar- 
malade. Beat whites of eggs until stiff, add prune 
mixture when cold, and lemon juice. Pile lightly on 
buttered pudding dish, bake 20 minutes in slow oven. 


MAPLE SPONGE 


One envelope Knox Sparkling Gelatine, 114 cups cold 
water, 2 cups brown or maple sugar, % cup hot 
water, whites of 2 eggs, 1 cup. chopped nut meats. 
Soak gelatine in cold water 5 minutes. Put sugar and 
hot water in saucepan, bring to boiling point and let 
boil 10 minutes. Pour syrup gradually on soaked 
gelatine. Cool, and when nearly set, add whites of 
eggs beaten until stiff, and nut meats. Turn into mold 
first dipped in cold water, and chill. Serve with cus- 
tard made of yolks of eggs, sugar, a few grains of 
salt, milk and flavoring. 


51 


Pink Coloring for fancy desserts in each package of KNOX GELA- 
TINE. 





ORANGE CHARLOTTE 


One and one-half tablespoons Chalmer’s Granulated 
Gelatine 1/, cup cold water, 1/, cup boiling water, 1 
cup sugar, 3 tablespoons lemon juice, 1%4 cups orange 
juice and pulp, whites 3 eggs, 2 cups whipped cream; 
soak gelatine in cold water, dissolve in boiling water; 
add sugar, lemon juice, orange juice and pulp. Chill 
in pan of ice water; when quite thick beat with egg 
beater until frothy; add whites of eggs beaten stiff 
and fold in cream. Let stand in cold pan to congeal. 


MRS? Bae Oe DER. 


CHOCOLATE PLUM PUDDING 


One envelope Knox Sparkling Gelatine, 34 cup cold 
water, I cup sugar, % teaspoonful vanilla, I cup 
seeded raisins, 44 cup dates or figs, if desired, 4% cup 
sliced citron or nuts, as preferred, % cup currant, 1% 
squares chocolate, 1 pint milk, pinch salt. Soak gela- 
tine in cold water 5.minutes. Put milk in double 
boiler, add melted chocolate, and when scalding point 
is reached add sugar, salt and soaked gelatine. Re- 
move from fire and when mixture begins to thicken 
add vanilla, fruit and nut meats. Turn into mold, 
first dipped in cold water, and chill. Remove to serving 
dish and garnish with holly. Serve with whipped 
cream, sweetened, and flavored with vanilla. 


52 


KNOX GELATINE makes Desserts, Salads, Candies, Puddings, 
Ices, etc. 


BOILED CUSTARD 

Two cups scalded milk,.yolk 3 eggs, 4 cup sugar, % 
teaspoonful salt, 14 teaspoonful vanilla. Beat eggs 
slightly, add sugar and salt; stir constantly while add- 
ing gradually hot milk. Cook in double boiler; con- 
tinue stirring until mixture thickens and a coating is 
formed on the spoon, strain immediately, chill and 
flavor. When eggs are scarce, use yolks 2 eggs and 


¥4 tablespoonful corn starch. 
MISS HELEN WHITE. 


LEMON FOAM 
Yolks of 4 eggs, 4 tablespoonfuls sugar, juice and 
grated rind of 1 lemon, 2 tablespoonfuls hot water. 
Simmer until it thickens and then stir in the beaten 


whites of 4 eggs and 2 tablespoonfuls sugar. Serve 
cold. MISS KATE de la CROIX. 


NUT FRAPPE 


One-half envelope Knox Sparkling Gelatine, 1% cup 
cold water, %4 cup sugar, I cup cooked pineapple and 
strawberries, I cup cream, 34 cup milk, white of I egg, 
I cup chopped nuts. Soak the gelatine in the cold 
water 5 minutes and dissolve over hot water. Add 
dissolved gelatine to cream, milk and sugar and stir 
in beaten white of egg. When cold, add the pineapple 
and strawberries which have been chopped in small 
pieces, also the chopped nuts. Serve ice cold in sher- 
bet glasses. 53 


KNOX ACIDULATED GELATINE—no bother—no trouble—no 
squeezing’ lemons. 


APPLE SNOW 


Whites 3 eggs, 34 cup apple pulp, powdered sugar. 
Pare, quarter, and core 4 sour apples, steam until 
soft, and rub through sieve; beat on a platter whites 
of eggs until stiff, add gradually apple sweetened to 
taste, and continue beating. Pile lightly on glass dish, 
chill, and serve with boiled custard. 


TOMBSTONE PUDDING 


One quart milk, 5 eggs, 1% cups sugar, 4 table- 
spoons flour, 2 doz. macaroons, 4% lb. shelled almonds, 
I cup wine. Make custard of milk, eggs, sugar and 
flour. (Leave out egg whites for meringue.) “Set 
aside to cool. Dip macaroons in wine, line a chop dish 
with them, put the rest of wine in the custard and pour 
over the cakes, Put meringue on top and brown, then 
stick the almonds in the meringue. 


MRS. JOHN PARIS. 


PASTRY 


“Simplicity talks of pies.”—Willis. 
(Love in a cottage.) 


PIES 


In making paste, use ice water. Have the lard and 
butter cold and hard. Do not knead the dough, but 
mix it as lightly as possible. 


PIE CRUST 


Three and one-half cups sifted flour, 1 cup of sweet 
lard, or half butter, I teaspoon salt, I teaspoon baking 
powder, I cup of cold water. Mix with a knife, using 
hands as little as possible. Roll thin. 


Pastry for One Pie 


One heaping cup of pastry flour, 1 saltspoon of baking 
powder, 1 saltspoon of salt, 1-3 to % cup butter and 
lard mixed. 


CITRON TARTS 


One lb. brown sugar, % lb. butter, yolks of 6 eggs, 
juice of 1 lemon rind. 


Ee 


Try KNOX ACIDULATED GELATINE with the Lemon Flavor 
enclosed. 





POTATO CUSTARD 


Three cups mashed sweet potato, cream with 21% cups 
sugar, I cup of butter. Add 1 cup of sweet milk with 
pinch of soda. I cup of wine, 4 eggs beaten in one ata 
time, 14 nutmeg grated. Put in pastry, and bake 
light brown. ‘This will make two thick pies. 


MRS. S. C. MORTON, JR. 


BUTTERMILK CUSTARD PIE 


Five eggs, 4 teaspoons of corn starch or flour well 
beaten together, 1 tablespoon butter, 2 cups sugar, 2 
cups buttermilk, I teaspoon soda. Season with lemon. 
Bake on crust. Will make four pies. 


MRS. J. WEBB. 


MARSHMALLOW APPLE PIE 


This makes one pie. Fill a pastry lined pan with 
well-floured apples, pared, cored and cut in eighths. 
These are sprinkled thickly with sugar and a few table- 
spoons of water poured over them. The pie is baked 
in oven until the apples are tender, then spread with 
halved fresh marshmallows and return to oven to bake 


until brown. MRS. W. I. HOWELL. 
56 


ENOX GELATINE makes dainty desserts for dainty people. 


CHOCOLATE PIE 


One cup sugar, I cup milk, 1 egg, % cake chocolate. 
Cook until thick, and serve on portions of flaky pie 
crust, topped with whipped cream. 


Mi Rumah bei alan YL. Ga. 


PINEAPPLE PIE 


Allow 2/, cup of sugar to each cup of pineapple 
(grated or cut up into disks). Let stand two hours. 
Drain off juice. Beat 1 egg and 1 teaspoon corn starch 
for each cup of apple. Stir it into a cupful of the juice 
and boil (stirring constantly to prevent burning) ; 
when cool mix the diced pineapple, fill pie crusts (al- 
ready baked), putting a meringue on top, brown lightly 


in oven. MRS. JOHN GOOCH. 


MOCK CHERRY PIE. 


Chop 1 quart of cranberries, use a coarse blade of 
meat chopper if you like. Add 2% cups of sugar (or 
if preferred 2 cups sugar and % cup of sugar substi- 
tute). Then add 1 tablespoon flour with ¥% cup water 
(or 1 tablespoon cornstarch, wet with little cold water), 
to which add 1 cup of boiling water. If liked add 1 
cup chopped raisins. This makes filling for 2 pies. 


Use top and bottom crust. ywRS KATE WHITE. 
57 


Where recipes call for Gelatine use KNOX GELATINE. 


FANCY CUSTARDS 


Yolks 10 eggs, I cup butter, 11%4 cups sugar, I tea- 
spoonful vinegar. Season with lemon or brandy. 
Cream butter and sugar and mix with beaten yolks of 
eggs. Then add vinegar and seasoning. Bake on rich 
pastry. Make meringue of whites and 1% cups sugar, 
seasoning with lemon. This quantity makes 5 custards. 


MRS JAMES GV ON Ee 


LEMON CUSTARD PIE 


Six eggs, 2 cups sugar, 2 grated lemons, I cup sweet 
milk, and 1 tablespoonful flour or corn starch. Beat 
yolks of eggs and sugar together, add flour or corn 
starch, then grated lemons and last, the sweet milk. 
Beat whites of eggs to a stiff froth, then add 8 table- 
spoonfuls sugar and spread on custards when well 


done. MES) eG at UE. 


CHESS PIE 


Three eggs, ?/, cup of sugar, %4 cup butter, %4 cup 
milk. Flavor with nutmeg, lemon and vanilla. Cream 
butter and sugar and add yolks of eggs, and milk. 
Cook on crust and when done cover with meringue 
made up of the whites stiffly beaten and 3 tablespoon- 
fuls of sugar and a little vanilla. Return to oven and 
brown. This makes one pie. 


MRS? 3--H PRIGH ARI: 
58 


ENOX ACIDULATED GELATINE saves the cost, time and bother 
of squeezing lemons. 


CARAMEL PIE 


One egg slightly beaten, 1 full cup brown sugar, 1 
teaspoonful flour mixed with sugar, 1 tablespoonful 
sweet milk, and a piece of butter the size of a guinea 
egg (melted). Beat all together well and bake in 
slow oven. This makes one nice pie. 


IN oe Ie ee ered Oe 
CRANBERRY PIE 


Two cups cut cranberries, I cup raisins, cut in two, 2 
tablespoonfuls flour dissolved in little cold water; then 
pour on I cup boiling water, 134 cups sugar. Little 
butter or vanilla. Makes two pies. 

Rese awe a Deep 


LEMON CUSTARD PIE 


Grated rind and juice of 1 lemon, 34 cup sugar, 
yolks of 3 eggs, 1 tablespoonful of butter, 3 table- 
spoonfuls milk, 3 teaspoonfuls flour. Beat yolks and 
sugar together, add juice and rind of lemon, stir in 
flour, add melted butter, and milk. Cover pie pan 
with pastry, fill with custard and bake. Use whites 
of eggs for meringue. Beat until stiff and add 3 table- 
spoonfuls of sugar and a few drops of vanilla. Spread 
on custard and brown in oven slowly. 


MRS. Bao Oo LER 
59 


See that the name K-N-O-X is on each package of gelatine you 
puy. 


MOCK MINCE PIE 


Four crackers, rolled, ?/, cup butter, 1% cups sugar, 
2 eggs, beaten; I cup molasses, I cup vinegar, I cup 
water, I cup chopped raisins, spice to taste. Makes 
3 pies. MRS. A. SALLS. 


CHOCOLATE PIE 


Four tablespoonfuls grated chocolate, 6 tablespoonfuls 
white sugar, 2 tablespoonfuls of flour, yolks of 2 eggs, 
I 1/, cups sweet milk, 1 teaspoonful of vanilla, and 
butter the size of a hickory nut. Cook to a custard 
and put on crust previously baked. Beat the whites of 
eggs and add 2 tablespoonfuls of sugar and a little 
vanilla, place on top of filling and brown in oven. 


MRSA Seite see tease 


APPLE PIE 


Line a pie plate good with pastry, fill with sliced 
ripe winter apples, putting in peeling, core and seed, 
and 1 lemon sliced thin, to each pie. Dot the top with 
bits of butter, using 1 tablespoonful of butter to each 
pie. % cup of sugar; quantity of sugar depends on the 
tartness of the apples. Add as much cold water as 
plate will hold without cooking over. Cover the pie 
with a top pastry and bake until brown. Sift powdered 
sugar over the top before sendirg to table. 


MRS. KATE Wao 
60 % 


IX 


CAKES 


“The odor of that spicy cake came back upon 
my recollection.”—Charles Lamb. 


CAKES 
Always sift powdered sugar; sift flour twice. Beat 
whites and yolks of eggs separately. Sprinkle fruit 
with flour; stir butter and sugar to a cream; sift bak- 
ing powder well through flour. Admit as little air as 
possible into the oven while baking. 


TUMBLER CAKE 
One tumbler butter, 1 tumbler sugar, 1 tumbler molas- 
ses, I tumbler sweet milk, 4 tumblers flour, 4 eggs, I 
lb. currants, %4 lb. citron, I teaspoon soda, 1 teaspoon 
cloves, 2 teaspoons cinnamon, I nutmeg, 1 glass 


brandy. Missa kat bide: la; CRO 


SPONGE CAKE 


Two cups sugar, 3 cups sifted flour, 6 eggs, 1 cup boil- 
ing water, I rounding teaspoonful of baking powder, 
1 teaspoonful mixed extracts. Cream egg yolks and 
sugar together until very light. Add boiling water, 
then gradulally add flour in which baking powder has 
been sifted. Lastly add well beaten egg whites and 
flavoring. Bake in loaf in moderate oven or rather 
quickly in small biscuit pan. 

VERS G)CLNAG Re EAL E. 


61 


KNOX GELATINE is measured ready for use—each package is 
divided into two envelopes. 


SPANISH BUN CAKE 


Four eggs, I pint sugar, I cup sweet milk, 1 pint flour, 
I cup butter, 2 tablespoons cinnamon, I teaspoon each 
soda and cream of tartar, or 2 teaspoons baking pow- 
der. Bake in moderate oven about 40 minutes. De- 
licious served with sauce. 


Ve ee ea 


FRUIT CAKE 


Six eggs, 3 cups brown sugar, I cup sweet milk, 4 cups 
flour, 2 lbs. chopped raisins, 1 1 b.currants, 1 lb. figs, 
y |b. citron, 1 Ib. dates, all chopped fine, well floured 
and added after mixing in I cup butter, I teaspoon 
each of grated nutmeg, spice, cloves, ginger, mace, 
cinnamon, I cup of brandy or wine and I teaspoon 
each of cream tartar and soda, or 2 heaping teaspoons 
baking powder. Bake from 3 to 4 hours. 


MRS. S-H4UsSky. 


SPONGE CAKE 


Three eggs, I cup sugar, 1% cup hot water, 1 cup flour, 
I teaspoonful baking powder, 1/, teaspoon salt. 
Season to taste. Bake about 30 minutes. 


NERS cS 2S See 
62 


KNOX GELATINE solves the problem of “What to have for 
dessert?” 





LAYER CAKE 


Nine whites of eggs, 4 sifted cups of flour, 2 cups 
sugar, I cup of butter, 1 cup milk, 2 teaspoons bak- 
ing powder; lemon and vanilla. To 1/, of above 
batter add 1 cup of raisins chopped and floured; 1 
tablespoon of grape jelly, 1 heaping tablespoon spice, 
I teaspoon molasses to which a pinch of soda has been 
added. Let cake rise slowly and then bake quickly. 


Filling 
Three whites of eggs, 3 cups sugar, I cup water, lemon 


extract. Make according to recipe for boiled icing 
amoracdsiorated Cocoanut. iuiwon hk. Ge LASSL LER, 


DEVIL CAKE 
Batter 


One cup brown sugar, % cup butter, 2 cups flour, % 
cup sweet milk, 2 eggs. Cream butter, sugar, and 
yolks of eggs. Add milk and sifted flour and whites 
of eggs. Then stir in custard. Last, add I teaspoon 
of soda dissolved’ in little warm water. Custard 
part is made of 1 cup of grated chocolate, % cup of 
sweet milk, 1 cup of brown sugar, yolk of I egg, 1 
teaspoon of vanilla. Ice with white icing. 


VR Se DONLE Zs 
63 


KNOX GELATINE is economical—_FOUR PINTS in each package. 


DEVIL CAKE 


One-half cake of chocolate, 1 cup of brown sugar, % 
cup sweet milk, yolk of I egg, I teaspoonful vanilla, cook 
together till thick; set aside to cool, while making 
cake part. 

Cake Part 


Five eggs beaten separately, 2 cups sugar, 1 white and 
1 brown; I good cup of butter, 4 cups flour, 1 table- 
spoonful ground spices, I level teaspoonful soda sifted 
in flour, */, cup sweet milk. 


Filling 
One lb. white sugar, whites of 2 eggs, % lb. of marsh- 
mallows, I teaspoonful vinegar. 
MRS. W. D. BRYAN. 


DEVIL CAKE 
Custard Part 


Two cups of grated chocolate, 1 cup of sweet milk, 2 
cups of brown sugar, yolk of 2 eggs, 2 teaspoonfuls of 
vanilla. 5 

Cake Part 

Two cups of brown sugar, I cup butter, 4 cups flour, 
I cup of sweet milk, 4 eggs. Cream butter, sugar and 
yolk of eggs, add milk, sifted flour, and whites beaten 
stiff. Stir in custard part and lastly add 2 teaspoon- 
fuls of soda in a little warm water. 


MRS. I. W. HOWARD. 
64 


Try the KNOX GELATINE recipes found in this book. 


LEMON FILLING 


One cup sugar, 2 teaspoonfuls butter, 2 eggs, 2 lemons. 
Beat all together and cook to the consistency of jelly. 
Oranges may be used instead of lemons. 

MRS. J. WEBB. 


SPONGE CAKE 


Twelve eggs, I lb. sugar, and % lb. flour. Beat sugar 
and yolks together until light, then add the whites 
that have been beaten to a stiff froth, and beat well; 
season to taste. Now stir in the flour as lightly as 
possible, and bake in a moderately quick oven. 

MES JORN PARIS. 


LEAFDALE CAKE 


Whites of 6 eggs, 2 cups of sugar, I cup of butter, 
I cup of sweet milk, 3 cups of sifted flour, 3 tea- 
spoons baking powder. In mixing batter add the well 
beaten whites last. ieee 
Filling 


Two cups of white sugar, I cup water, 2 egg whites, I 
small cocoanut, 1 cup seeded raisins, 1 cup English 
walnuts. Boil sugar and water until it threads, then 
pour on beaten whites. Beat until cool, and stir in 
cocoanut, raisins and nuts. Spread between layers. 
Put plain white icing on outside. 

MRS. CAM EASTON. 


65 


DESSERTS can be made in a short time with KNOX GELATINE. 


EASY LAYER CAKE 


One-half cup butter, 114 cups sugar, 3 eggs, I cup milk, 
24% cups flour, 2 teaspoonsful Baking Powder, 
I teaspoonful vanilla, pinch of salt; mix dry ingred1- 
ents, Cream butter “and*sieagwadd@eccce Oucec ted 
time, beat thoroughly; then alternately add milk and 
flour, vanilla and salt. Bake in 3 layers in quick 


oven. MRS sae Mea Re: 


A CHEAP BUT DELICIOUS CAKE 


One cupful sugar, 1 tablespoonful butter beaten to a 
cream, I cupful milk, 2 cupfuls flour, whites of 2 eggs, 
2 teaspoonfuls baking powder. ‘To be mixed in order 
ingredients are given. Add a tablespoonful of boiling 
water to creamed sugar and butter and cake will be 
as rich and much lighter than when a cup of butter is 


used. MRS. KATE WHITE. 


CARAMEL CAKE 


One cup of butter, 2 cups of sugar, 1 cup of milk, 3 
cups of flour, 5 egg whites, 2 teaspoons of baking 
powder. 

Filling 

One and one-half cups of brown sugar, %4 cup of sweet 

milk, 1 tablespoon of butter, vanilla. 


66 


Use KNOX GELATINE—the two quart package. 


WHITE FRUIT CAKE 


One lb. of white sugar, 1 lb. of flour, % lb. of butter, 
whites of 12 eggs, 2 lbs. of citron, cut in thin, long 
strips; 2 lbs. almonds, blanched and cut in strips; 1 
large cocoanut, grated. Before the flour is sifted, 
add to it I teaspoonful of soda, 2 teaspoonfuls of 
ereaimecistariar, Cream the buttery add sugar, and 
beat, then add the whites of eggs, and flour, and 
after beating the batter well, add about 1/, of fruit, 
ter in the cake mold. Steam, or bake slowly and 
carefully as you would any fruit cake. 


MRS. J. D. BROOKS. 


ANGEL FOOD (CAKE) 


Whites of 12 eggs beaten to stiff froth, 12 ounces of 
pulverized sugar, 5 ounces flour sifted 4 or 5 times; 
put 1 teaspoonful cream of tartar in flour; add to the 
whites after beating pulverized sugar and flour very 
slowly, beating all the time, then add vanilla to taste. 
Bake in a moderate oven about 50 minutes. 


MRS) WieZoMILCHEBLE, 


UNION CAKE 
One cup butter, 2 cups sugar, 4 eggs, I cup milk, Ty 
cup cornstarch, %4 spoonful soda, 3 cups flour, I spoon- 
ful cream of tartar. MRow At SA TS 
67 


KNOX GELATINE makes a transparent, tender, quivering jelly. 


POUND CAKE 


Follow these directions and you will have a delicious 
cake easy to make. Cream ?/, cup butter with 2 cups 
flour; beat 1 cup of whole eggs with a pinch of salt 
until very light, with an egg beater. Then beat 1% 
cups sugar with 1 scant teaspoonful of baking powder 
into the eggs. Add egg mixture to the creamed flour 
and butter, a little at a time until all is mixed; flavor 
to taste and beat vigorously with long, light strokes. 
Bake in a shallow tin; serve in blocks. Our grand- 
mothers’ pound cake recipe reduced to measure. 


MISS: ESTELLE Wire. 


MARBLE CAKE 
White Part 


One cupful white sugar, % cupful butter, % cupful 
buttermilk, whites of 3 eggs, I teaspoonful cream of 
tartar, 1% teaspoonful of soda, 2 cupfuls of flour. 


Dark Part 


One-half cupful brown sugar, 4% cupful butter, %4 cup- 
ful molasses, 4 cupful milk, yolks of 3 eggs, %4 nutmeg, 
I teaspoonful cinnamon, % teaspoonful allspice, 2 cups 
flour, 4% teaspoonful of soda, I teaspoonful of cream of 
tartar. Put in mold alternately, spoonfuls of light and 


dark batter. MRS. J. D. BROOKS. 
68 


KNOX GELATINE is the one dessert for all appetites. 


ANGEL CAKE 


Whites 8 eggs, I teaspoonful cream of tartar, I cup 
sugar, 34 cup flour, 14 teaspoonful salt, 34 teaspoonful 
vanilla. Beat whites of eggs until frothy; add cream 
of tartar, and continue beating until eggs are stiff, 
then add sugar gradually. Fold in flour mixed with 
salt and sifted 4 times, add vanilla. Bake 45 to 50 
minutes in an un-buttered angel cake pan. 

VOR Sovie ear VDN >, 


ANGEL CAKE 


Whites of Io eggs, 1% cups of sugar, I cup flour, I 
teaspoonful cream of tartar, pinch salt, flavoring. Sift 
Hour cream of tartare sugar, salt, together 1 times. 
Add eggs, beaten light, and stir only enough to mix 
very lightly. Bake in slow oven. 

Vio De bROOKS 


FRUIT CAKE 


Three lbs. best stoned raisins, 1 lb. currants, 1 Ib. cit- 
ron, 12 eggs, 1 lb. fresh butter, 1 1b. loaf sugar, 1 Ib. 
flour, 1 Ib. almonds if liked. Make batter as for nice 
cake, and before adding fruit stir into batter 4% 
teaspoonfuls cream of tartar, 114 teaspoonfuls soda, I 
large tablespoonful of ground cinnamon, 1 small table- 
spoonful of white ginger, 414 nutmegs, I tablespoon- 
ful of best molasses, % cup brandy or good wine. 
Steam 6 hours. Excellent. Can be kept 6 months. 
| 69 MRS. BROOKS. 


Give the growing children ENOX GELATINE. 


FRUIT CAKE 


One lb. butter, 1 1b. stigare PalpeiGnewiadez coos 
grated nutmeg, I tablespoonful pulverized allspice, 1 
tablespoonful pulverized cloves, I tablespoonful pul- 
verized cinnamon, 2 lbs. raisins, 1 lb. currants, 2 lbs. 
figs, 1 lb. citron, 1 lb. shelled almonds, %4 small tea- 
spoonful black pepper, I small bottle mixed extracts, 
1 goblet brandy. If wanted extra rich, use little more 


than pound of butter. MRS) ReaBe HINES: 


CHOCOLATE ICING 


Two cups brown sugar, 1%4 cup milk, 4% cake chocolate, 
a little butter. When hard in cup of water, add to 
stiffly beaten whites. Use 2 whites; beat well. 3 


MISS HIATEC WHILE: 


CHOCOLATE CAKE 


One-half cup butter, 114 cups sugar, % cup milk, 134 
cups flour, ™% lb. chocolate, 3 eggs, %4 spoonful soda, 1 
spoonful cream of tartar. Scrape or cut chocolate fine, 
add 5 tablespoonfuls sugar and 3 tablespoonfuls water 
(boiling) to the chocolate. Stir over fire until glossy 
and smooth, then stir into beaten sugar and butter; 
add to this the eggs well beaten ,then milk and flour. 


MRS. A. SALLS: 
70 


KNOX GELATINE is clear and sparkling. 


RICH STRAWBERRY SHORT CAKE 


Two cups flour, % cup sugar, 4 teaspoonfuls baking 
powder, 1% teaspoon salt, few grains nutmeg, I egg, 
1/, cup butter, 1% tablespoonfuls lard. 1/, cup milk. 
Mix dry ingredients and sift twice, work in shorten- 
ing with tips of fingers, add egg well beaten, and milk; 
bake. Split cake and spread under layer with cream 
sauce. Cover with strawberries that have been 
sprinkled with powdered sugar. 


JAPANESE FRUIT CAKE 


Six eggs, I lb. sugar, 1 lb. flour, % lb. butter, 1 cup 
sweet milk, 2 teaspoonfuls baking powder, I teaspoon- 
ful lemon, I cup seeded raisins, I teaspoonful ground 
spice, I teaspoonful cloves, I teaspoonful cinnamon. 
Put this in half of the batter; make a 5-layer cake. 

FILLING: 1 cocoanut, juice of 2 lemons, 2 cups 
sugar, I cup boiling water, thicken with a little corn- 
starch. Beat until cold, put between layers; plain 
white icing on outside. MRS. CAM EASTON. 


MOLASSES CAKE 


Cream 2 tablespoonfuls of butter, 2 tablespoonfuls of 
sugar; add 1 egg and beat well; then 1 cup of molasses, 
¥% cup of warm water in which 1 teaspoonful of soda 
has been dissolved, and % teaspoonful of cinnamon, 
2 cups of flour. Beat well and bake in layers with any 
filling desired. MRS. OSCAR BREEDLOVE. 


71 


Ask your grocer for KNOX GELATINE—take no other. 


WHITE LOAF CAKE 

Whites of 1 doz. eggs beaten well, 34 lb. of good 
country butter, 2% cups of white sugar, 5 cups of 
flour, 1 good teaspoonful of baking powder, 1 tea- 
spoonful of vanilla, I teaspoonful of lemon, I cup 
of sweet milk. To mix: Cream butter well, add 
sugar, cream again, then add to butter and sugar I 
god cup sweet milk, cream milk well into the 
sugar and butter, then add half flour well sifted, mix, 
then add half of whites of eggs, mix well, then add 
rest of flour, mix again well, then add all whites of 
eggs, flavoring, and bake at once in slow oven, keeping 
heat about same, for an hour *andwaenalt,. 

MRSS Wier Ran: 


SOFT GINGERBREAD 
One cup sugar, 1 cup New Orleans molasses, %4 cup 
butter, 4% cup lard, 3 eggs, 3 cups sifted flour, 1 cup 
boiling water in which 2 level teaspoons soda have 
been dissolved, I teaspoon ginger, I teaspoon cinna- 
mon, I cup raisins, floured and added at the last. This 
mixture is very thin. MRS KATE ae 


HOT WATER GINGERBREAD 


One cup molasses, 1 teaspoonful soda, 1 tablespoonful 
ginger, I tablespoonful melted butter, % teaspoonful 
salt, 4% cup boiling water, 2 cups flour. 

MISS KAGE désla Gk ie 
92 


ENOX GELATINE improves soups and gravies. 





SPONGE DROPS 


Beat 3 eggs lightly, add 34 of a cup of granulated 
sugar, I heaping cup of flour sifted with 1 teaspoonful 
of cream of tartar, and % teaspoonful of soda (or 1 
heaping teaspoonful baking powder). Flavor with 
I teaspoonful lemon extract; drop with teaspoon three 
inches apart on buttered tins. 

Miss Ari dea GROIX. 


COCOA DOUGHNUTS 
One egg, % cup sugar, % cup milk, %4 cup cocoa, 134 
cups flour, 4 teaspoonful salt, % teaspoonful cinna- 
mon, 2 heaping teaspoonfuls baking powder. Mix and 
sift dry ingredients. Beat egg; add sugar, then milk 
and dry ingredients alternately. Roll, cut, and fry in 
deep fat. About % cup of flour worked in to knead. 
WOR Sass eel, 


OATMEAL COOKIES 


Two cups flour, 2 cups oatmeal, I cup sugar, I cup 
Crisco, 2 eggs, 4 tablespoonfuls of sweet milk, 1 tea- 
spoonful of cinnamon, % teaspoonful of soda, % tea- 
spoonful of baking powder, I cup nuts, I cup raisins. 
Mix Crisco and sugar, add beaten eggs, and milk, 
then flour, nuts, raisins, oatmeal, cinnamon, baking 
powder and soda and a pinch of salt; drop with tea- 
spoon. Batter is very stiff. 


MRS. W. I. HOWELL. 
73 


Send for free sample of KNOX GELATINE. 


COOKIES 
One-half cup butter, 1 cup sugar, 1 tablespoon milk, 
2 eggs, I heaping teaspoonful baking powder. Flour to 
make dough to roll out. MISS KATE de la CROIX. 


GINGER COOKIES 


One cupful of brown sugar, 1 cupful of butter, or equal 
parts of butter and shortening, 1 cupful of molasses, 2 
eggs well beaten, ¥g teaspoonful of salt, I teaspoonful 
of soda, 1 teaspoonful of ginger, % teaspoonful of 
cloves, % teaspoonful of cinnamon, % teaspoonful of 
allspice, flour to roll. Cream together the sugar and 
shortening, add molasses, eggs and salt, mix together 
the soda and spices with 1 cupful of flour. Beat in 
the first mixture, and then add flour to roll. If un- 
salted shortening is used, double the proportion of 
salt. MRSS BSB iO Gk 


FRUIT COOKIES 


One cup of butter, 114 cups of sugar, 3 eggs, 3 or 3% 
cups of flour with 1 teaspoonful of baking powder, ™% 
teaspoonful of soda in 1/3 of a cup of hot water, % 
cup of cold water, 1 lb. of seeded and chopped raisins, 
I cup of English walnuts, chopped, 1 small nutmeg, I 
teaspoonful cinnamon, ™% teaspoonful cloves. Drop 
with a teaspoon on a greased pan, not close together, 
and bake in a quick oven. Should make 6 dozen 
cakes. MRS. BOOKER. 


74 


Send for the KNOX GELATINE recipe book. 


OATMEAL WAFERS 
Two eggs, 1 cup granulated sugar, I teaspoonful salt, 
2% cups rolled oats, 2 teaspoonfuls baking powder, 
a few drops almond essence. Drop in small balls on 
buttered tins, leaving room for them to spread out. 
Leave them in the pans for a few minutes before try- 
ing to take them out. Then run a knife under them. 


SURPRISE COOKIES 
Cream together 1 cupful sugar and % cupful of 
butter or lard. Add 1 egg and mix well. Add to the 
mixture 2 heaping cups of flour. Mix well, add more 
flour if necessary, roll and cut in squares. 


PrMetING LORICOOK Fisw Mix together 1 cup- 
ful raisins, 4% cupful sugar, 1 tablespoonful of flour. 
Add 1 cupful boiling water. Cook until thick. Figs or 
dates may be used instead of raisins, and nuts may be 
added. When the filling is cold, place one spoonful 
on a cooky; put one cooky over it, pressing edges 
tightly together. Bake in a quick oven. Makes 24 
cookies. NUSSS MACYoRVV EL Ile 


RUSSIAN ROCKS 

Three eggs, 2 cups sugar (brown or white), 1 cup but- 
ter, 2 teaspoonfuls cinnamon, 3% cups sifted flour, 1 cup 
nut meats (pecans or black walnuts), 2 cups chopped 
raisins, I level teaspoonful soda in 1% cup of hot water. 
Mix well and drop from teaspoon on ungreased tins. 
A small quantity of batter makes a good size cake. 
When cool place in tins, and they will improve with 
age. ARGS Eee POW biol 

42 


X. 
ICES 
As soon 


“Seek roses in December as an ice in June.”’— 
Byron. 


ANGEL PARFAIT 


One cup sugar, 34 lup water, whites 3 eggs, I pint 
heavy cream, 1 tablespoon vanilla. Boil sugar and 
water until syrup will thread when dropped from tip 
of spoon. Pour slowly on the beaten whites of eggs 
and continue the beating until mixture is cool. Add 
cream, beaten until stiff, and vanilla; then freeze. 


MRS: MARY (GOOPERGEV INS. 


FRUIT SHERBET 
Economical 


One-half envelope Knox’s Sparkling Gelatine (scant 
measure), 114 cups sugar, I orange, 3 cups rich milk, 1 
lemon. Grate the outside of both orange and lemon. 
Squeeze out the juice and add to this the sugar. Soak 
the gelatine in a part of a cup of milk for 5 minutes, 
and dissolve by standing in a pan of hot water. Stir 
into the rest of the milk. When it begins to freeze 
add the fruit juice and sugar, and fruit of any kind if 
desired. This makes a large allowance for five persons. 


76 


A KNOX GELATINE Dessert or Salad is attractive and appe- 
tizing. 





FROZEN PUDDING 


Make a custard of 1 pt. milk, 2 eggs and 1 cup 
sugar. When cold, add 1 qt. cream and % lb. of red 
crystallized cherries that have been soaked overnight 
in 5 tablespoonsful of sherry wine. Then freeze. 

MRS: JOHN PARIS. 


SHERBET MADE FROM “LEFT OVERS” 


Three qts. water, 6 well beaten eggs, sugar to suit taste, 
3 slices of chopped left over pineapple and the syrup 
from pineapple, juice of 2 lemons and grated rinds, 
left over maraschino cherries chopped up, also syrup 
from these; one left over orange; mix all together, 
freeze hard and pack. Serve with cherry on top. 

(Original. ) iSeries brgecd lk Rt Ee Es 


STRAWBERRY ICE CREAM 


_ Two boxes strawberries, I cup sugar, 2% cups Bor- 

den’s Eagle Brand Condensed Milk, 2% cups water, 
2 tablespoonsful flour, % teaspoonful salt. Hull and 
crush strawberries, cover with sugar, let stand 1 hour, 
wash and run through strainer. Cook milk, water, 
flour and salt until smooth and slightly thickened. 
Cool and freeze to a mush, add fruit, and finish freez- 
ing. Yield 2 quarts. 


77 


ENOX GELATINE comes in two packages—PLAIN and ACIDU- 
LATED (Lemon Flavor). 





GRAPE JUICE SHERBET 


soak Y% envelope gelatine in 1% cup cold water 5 
minutes. Make a syrup by boiling I cup sugar and 
14%4 cups boiling water ten minutes and add I pint 
grape juice, 4 tablespoonfuls lemon ‘juice, 1/, cup 
Oraneeriuice nena beeze 


CARAMEL ICE CREAM 


One quart cream, 2 cups milk, 1 1/, cups sugar, I 
egg, I tablespoon flour, 4% teaspoon salt, 1%4 table- 
spoons vanilla. Prepare same asmvyaniliayice scream, 
using 14 sugar in cutard; remaining 4% carmelize, and 
add lowly to hot custard. 


COFFEE MARSHMALLOW CREAM 


Two cups strong boiling coffee, 2 taplespoonfuls 
granulated gelatine, 2 tablespoonfuls cold water, 
3 tablespoonsful sugar, % cup Borden’s Eagle Brand 
Condensed Milk plus % cup water, % teaspoonful 
vanilla, 1% cup marshmallows. Soak gelatine in the 
cold water until soft. Add coffee and stir until gela- 
tine is dissolved. Add other ingredients. Add marsh- 
mallows just before chilling; chill and serve; marsh- 
mallows may be omitted from this recipe. 


78 


The KNOX ACIDULATED package contains flavoring and color- 
ing. 


WE THREE SHERBET 


Three pints water, whites of 3 eggs, 3 cups sugar, 3 
oranges, 3 lemons, 3 bananas; crush fruit fine, beat 
whites of eggs; mix all together and freeze. 


VERS Some Cox, Y, 


[In recipes calling for brandy or wine, grape juice, 
or other fruit juices may be substituted. ] 


79 


XI 


EGGS AND CHEESE 


“Immense reduction in eggs—only one shilling 
each! !”—Charles Reade. 


“Digestive cheese and fruit there sure will be.” 
—Ben Johnson. 


EGGS 


The most delicate way of preparing eggs is by pour- 
ing over them boiling water and letting them stand 15 
minutes closely covered. 


OMELETTE WITH PEAS AND TOMATOES 


To the beaten yolks of 8 eggs add 8 tablespoonsful 
sweet milk. Season with salt; add well beaten whites 
and cook in omelette pan. Have ready the following: 
I can green peas cooked thoroughly done, I can of 
tomatoes thoroughly mashed and hot. Mix; place 
omelette on large platter and pour mixture around. 
Serve immediately. Can of mushrooms may be used 
with above it desired.) MRS) ReGaASs hii 


CHEESE FOAM 


One egg, I cup cheese (cut up), I cup bread crumbs, 
I cup milk, little red pepper (tiny dash), little salt, 
mustard, and pepper, little soda (pinch). Pour milk 
on crumbs, add cheese and stir. 


MISS MAY WHITE. 
80 


KNOX GELATINE is GUARANTEED to please or money back. 


- CHEESE SOUFFLE 


Two tablespoons butter, 1 heaping tablespoon flour, 34 
cup milk, I cup grated cheese, 3 eggs % teaspoon salt, 
a dash of cayenne pepper. Put the butter in a sauce- 
pan; when melted add flour and stir until smooth, but 
not brown. Add milk and seasoning and cock ten 
minutes. Add yolks of eggs well beaten, and cheese. 
Set aside to cool; when cold add whites of eggs beat- 
en to a stiff froth. Pour in buttered dish and bake 
25 minutes. (Serve at once. 

MRS. R. Ly BROWN. 


RING TURN DIDDY 


One pound American cheese, 3 eggs—yolks and whites 
beaten separately, 1 can Campbell’s Tomato soup, 
I teaspoonful salt, 1% teaspoonful mustard, 14 tea- 
spoon red pepper, 1 tablespoon Worcester sauce. 
Melt cheese, pour in soup, put all the seasoning to the 
yolks and add to the cheese and soup. Cook until 
thick, stirring all the time. Add whites just before 
removing from the stove. Serve with unsalted 


crackers. MRS. J. D. HARTE. 


CHEESE FONDU 
One egg, 1 cup milk, 2 slices bread, buttered and cut in 
small squares, about %4 lb. cheese, or less, sliced 


fine or grated. Salt, pepper; bake. 
MRSSA SAL. 
81 


XIE 


PICKLES AND SAUCES 


“The plenteous pickle shall preserve the dish.” 
—Gay. 

“Epicurean cooks sharpen with clayless sauce 
his appetite.’—Shakespeare. 


MINCE MEAT (TOMATO) 


Two qts. green tomatoes (after chopped), 2 qts. chop- 
ped apples, 1% Ibs. raisins, little mace, tablespoonful 
cinnamon and allspice, 1% qts. sugar, I pt. vinegar. 
Put tomatoes in a sack, two handfuls salt over, and let 
drain over night, squeeze; put vinegar, sugar, spices, 
tomatoes and apples on and cook % hour. Then add 
raisins and cook % hour. Put in stone jar. 


MRS.ocRe Be WwW EEEIS. 


MEXICAN SALAD 


Four qts. chopped cabbage, 2 qts. chopped green toma- 
toes, I qt. chopped onions, 4 tablespoons white mus- 
tard seed, 2 tablespoons celery seed, 2 tablespoons 
salt, 3 cups sugar, % gallon vinegar, % cup red and 
green hot peppers. Let chopped cabbage and. chop- 
ped tomatoes stand in the 2 tablespoons salt for 
about two or.thee hours to draw out some of the 
water. Put all ingredients on and let come to a good 
boil and take off and put in glass jars. 


MRS: “We 7D) GRIMES: 
82 


- 
i 


KNOX GELATINE makes Desserts, Salads, Candies, Puddings, 
Ices, etc. 


CHOW CHOW 


One-half peck of green tomatoes, 2 large heads of cab- 
bage, 25 cucumbers, 15 large onions, 1 qt. small onions 
whole, I pt. of grated horse radish, % lb. of white 
mustard seed, I oz. of celery seed, % teacup of ground 
black pepper, % teacup of cinnamon, % teacup of tur- 
meric, 2 boxes of mustard. Cut the cabbage, onions 
and tomatoes in small pieces and pack down in salt 
one night, also the whole small onions. In the morn- 
ing drain off the brine and soak in fresh water all 
day and night. Drain again, then mix in the spices 
and turmeric. Boil 5 gts. of vinegar with 3 lbs. of 
brown sugar; when the vinegar comes to a boil put 
in the chow chow and let come to a boil. 

MRS CASS SHALE, 


STRAWBERRY PRESERVES 


Three gts. berries, 3 qts. sugar. Put a layer of berries 
and then a layer of sugar alternately in the preserving 
kettle. Let it simmer a few minutes, shaking the 
kettle occasionally, no stirring. When it comes to a 
boil, let it boil 30 minutes and pour off. Take notice 
there is no water. The berries will keep their form and 
size and when the weather is cold they will be lying 
in a bed of jelly and the yield will be much greater 
than the old way of pound to pound. Only try the 
3 qts. at a time to insure its not scorching. 

MRS. CHAS. -"G, ELLIOTT. 
83 


Use KNOX GELATINE if you would ke sure of results. 


KENTUCKY RELISH 


Two doz. red peppers, 2 doz. green peppers, 2 doz. 
small onions, 4% head of small cabbage, grind in meat 
chopper, add vinegar to cover, spices, 2 cups of sugar. 
Boil 30 minutes. 


FRENCH TOMATO PICKLE 


Slice 1 pk. green tomatoes and 6 good sized onions 
or 2 or 3 doz. small onions, put in a stone jar, sprinkle 
salt between the layers, using I teacup of salt. Let 
them stand over night; in the morning, drain off the 
liquor, boil for 10 minutes in 2 qts. of water and 1 qt. 
of vinegar, then skim and throw away the liquor. Put 
into the kettle 3 qts. vinegar and 2% lbs. brown 
or white sugar; let it come to a boil and skim, then 
add %4 lb. mustard seed, 2 tablespoons each of cloves, 
cinnamon, allspice (nutmeg), and ginger, and 1 red 
pepper without seed; cut fine. Cook all together to 


minutes; put in a stone jar. MRS. E. T. WHITE. 
THIN WHITE SAUCE 


Two tablespoons butter, I cup scalded milk, 114 table- 
spoons flour, 14 teaspoon salt, few grains pepper. Put 
butter in saucepan, stir until melted and bubbling; add 
flour mixed with seasonings and stir until thoroughly 
blended. Pour on gradually the milk, adding about 
1/, at a time, stirring until well mixed, then beating 
until smooth and glossy. If a wire whisk is used, all 
the milk may be added at once. 


84 


Simply add water and sugar to the KNOX ACIDULATED package. 





THICK WHITE SAUCE 
For Cutlets and Croquettes 


Two and one-half tablespoons butter, 4% cup cornstarch 
or the cup flour, 1 cup milk, Y%4 teaspoon salt, few 
grains pepper. Make same as thin white sauce. 


TOMATO SAUCE (WITHOUT STOCK) 


One-half can tomatoes, I slice onion, 4% teaspoon pep- 
per, 3 tablespoons butter, 3 tablespons flour, ™% tea- 
spoon salt. Cook onion with tomatoes 15 minutes, rub 
through a strainer, and add to butter and flour (to 
which seasonings have been added) cooked together. 


TOMATO SAUCE 


One and one-half cups tomato juice, 1 small onion, cook 
30 minutes. Strain, add paste, which is made of three 
teaspoonsful of thickening, 1 teaspoonful of salt and 
he teaspoonful of pepper. Mix paste with sauce; 
bake in moderately hot oven 35 minutes. 


CHILI SAUCE 


Eight qts. tomatoes, 3 cups of peppers, 2 cups of onions, 
3 cups of sugar, I cup of salt, 1% qts. vinegar, 3 table- 
spoonsful of cloves, 3 tablespoonsful of cinnamon, 2 
teaspoonsful each of ginger and nutmeg. Peel and 
chop tomatoes in small pieces; chop onions and pep- 
pers very fine. Boil 3 hours and bottle in large mouth 
bottles, and seal. MRO SCO EaLLUN le 


85 


For Dainty Delicious Desserts use KNOX GELATINE. 


CORN RELISH 


One doz. large ears corn, I qt. onions, 3 green pep- 
pers, I qt. ripe cucumbers, I qt. ripe tomatoes, 3 small 
red peppers, I qt. sugar, 4% cant cup salt, 2 tablespoons 
tumeric, 2 pts. vinegar, 5c worth white mustard seed. 
Run all but the corn through the food chopper and 


boil for 1 hour. MRS. SCOTT HUNT. 


86 


POEL 


CONFECTIONS 


“T can teach sugar to slip down your throat in 
a dozen different ways.”—Decker and Ford. 


DIVINITY FUDGE 


Two whites of eggs, 2 cups of granulated sugar, 4% 
cup karo syrup, 4% cup warm water, I teaspoon vanilla, 
pinch salt, 1 cup nuts. Mix the syrup and water, add 
to sugar and let it boil until it drops hard in cold water. 
In the meantime have the whites beaten stiff and pour 
the cooked syrup in slowly beating the whites all the 
time, then add vanilla and salt; when creamy add nuts, 
mix well, then drop from teaspoon in a buttered 


platter. MRS. MARSH RAY. 


CHOCOLATE FUDGE 


Four cups of sugar, I cup of milk, 1 tablespoon but- 
ter, little salt. Cook until it will form a soft lump 
when dropped in cold water. Remove from fire, and 
add the butter and salt. Have ready 2 cups of walnuts, 
which drop in just before pouring out; add vanilla to 
taste. Pour on buttered dishes and when cold cut in 


squares. 
87 


Pink Coloring for fancy desserts in each package of KNOX GELA- 
TINE. 





FRENCH DAINTIES 
Candy 


Two envelopes Knox Acidulated Gelatine, 4 cups gran- 


ulated sugar, 1% cups boiling water, 1 cup cold water. _ 


Soak the gelatine in the cold water five minutes. Add 
the boiling water. When dissolved add the sugar and 
boil slowly for 15 minutes. Divide into two eaual 
parts. When somewhat cooled add to one part % 
teaspoonful of the lemon flavor found in separate en- 
velope, dissolved in 1 tablespoonful water, and 1 table- 
spoonful lemon extract. To the other part add I 
tablespoonful brandy, if desired, % teaspoonful ex- 
tract of cloves, and color with pink color. Pour into 
shallow tins that have been dipped in cold water. Let 
stand over night; turn out and cut in squares. Roll 
in fine granulated or powdered sugar and let stand to 
crystallize. Vary by using different flavors and col- 
ors, and adding chopped nuts, dates or figs. 


MARSHMALLOW FUDGE 


Four cups brown sugar, 1 cup milk, % cake choco- 
late, butter size of a walnut, vanilla. Cook until hard 
in water, beat in 14 pound of marshmallows and beat 
until creamed. Pour in buttered dish and when cool 
cut in squares. Miss HIXTE SW Elke 


88 


Try KNOX ACIDULATED GELATINE with the Lemon Flavor 
enclosed. 


CREAMED MINTS 


Two cups of white sugar, 2 tablespoonfuls of butter, 
2/, cups boiling water. Mix well before putting on 
stove. Then do not stir any more. Let boil till a ball 
formed in water when tapped on the cup will make a 
ringing noise, or till mixture dripped from the spoon 
will spin a good thread. Pour in shallow dishes, pull, 
flavor with 3 or four drops of oil of peppermint. Color 
if desired. Pull out long on oiled paper and cut in 
small pieces. Put in tight box for twenty-four hours 


for them to cream. 
MRS. KATE FLEMING BRUMMITT. 


89 


XIV. 


MENUS 


“A clear soup, a bit of fish, a couple of little 
entrees and a nice little roast. That’s my kind of 
a dinner.”—Thackeray. 


DINNER 


Grape fruit cocktail. Clear soup with celery- wafers. 
Turkey, sweet potatoes; a salad. Ice cream and cake. 


DINNER 


Grapefruit with candied cherries, tomato bouillon, 
croutons; chicken or turkey; mashed potatoes, cran- 
berry jelly, celery, mince pie, coffee and cheese 
wafers. 


DINNER 


Cocktail in pepper cups, consommé with shredded 
lettuce, wafers, scalloped oysters, turkey, mashed po- 
tatoes and turnips, cranberry salad, bisque cream and 
cake, or a pudding, crackers, cheese and coffee. 


DINNER 


Oyster cocktail, Creole soup, crottons, chicken, 
sweet potatoes, cauliflower, celery and cheese salad, 
fruit frappé, cake, coffee and cheese wafers. 


90 


KNOX ACIDULATED GELATINE saves the cost, time and bother 
of squeezing lemons. 


DINNER 


Oyster cocktail and bread sticks, tomato soup and 
crotitons, roast beef, green peas, mashed white pota- 
toes, roll, grape ice. Asparagus, in patties (Dres- 
den), with cream sauce; ginger ale salad, beaten bis- 
cuit, sandwiches, mousse with cake; coffee and cheese 
sandwich. 

LUNCHEON 


Pineapple (fresh with ugar). Fish, fried potatoes 
and rolls. Salad, (tomatoes on lettuce). Ice cream 
and cake. Coffee and cheese wafers. 


LUNCHEON 


Grapefruit, croquettes, Waldorf salad, green peas 
and crackers. Tomato and cucumber salad, and sand- 
wiches; marshmallow pudding. Coffee and cheese 
wafers. 


OI 


MEMORANDUM 


MEMORANDUM 


MEMORANDUM 


MEMORANDUM 


MEMORANDUM 


MEMORANDUM 


MEMORANDUM 


TRY THIS SIMPLE TEST OF 
YOUR GELATINE 


Over \% teaspoonful of Gran- 
ulated Gelatine pour a little 
boiling water. Inhale the vapor 
rising from the solution. The 
odors from Chalmers’ Gelatine 
gare not disagreeable, but rich, 
wholesome and appetizing. It 
Ais “manufactured and packed’”’ 
in a spotless, sanitary fctory. 


REMEMBER 


Chalmers’ 


Gelatine 
Z rESTED— 


ESTABLISHED 1872 
—PURE 


What more wonderfully dainty and refreshing desserts 
than ‘‘fruit juice jellies’—Grape-juice, Loganberry, Cider, 
Pineapple, Home-made wine, Coffee,—made in a minute— 
fit for a King—save cane sugar. Serve with or without 
cream. 

One package of CHALMERS’ Granulated GELATINE 
Ben ee four pints, dessert for four people four different 
imes. 


Send for our Book of Choice Virginia Recipes. 
Chalmers’ Gelatine Sales Corporation - - Richmond, Va. 


WHITE HOUSE COFFEE 
for sale by all first class 
Grocers 








Flowers 


FOR ALL OCCASIONS 


ust 


DURHAM FLORAL NURSERY 
DURHAM, N. C. 
J. ROBT. WOOD, Agent, OXFORD, N. C. 





To Insure the Success of these Recipes 


Use 


Dan Valley Superlative 
Patent Flour 


DAN RIVER SELF-RISING BISCUIT FLOUR is 
scientifically mixed with the purest phosphate, soda and 
salt, and makes the baking’ easy. 











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